Cast Iron Pan Fried Salmon

Salmon is always a favorite and goes so great with a side of your favorite kind of rice.  So begin a rice pot before you begin cooking the fish.  A nurse once shared with me that foods cooked in cast iron, with an acid (such as lemon or tomato, vinegar, etc) is a great way to get iron that is easy for your body to assimilate.  Of course there are debates on cooking with cast iron, along with every other topic ;]

 Atlantic salmon, cut into individual fillets (we got 4)

Thyme (or whatever herbs you have on hand)

Salt & pepper

1 Tbsp olive oil

1 Tbsp avocado oil

2 Tbsp. butter

Juice of 1 lemon

 Rinse salmon and dry in paper towels.  Mince your herbs with some salt & pepper and place on top of the fillet.  Heat a large cast iron (or any heavy) skillet with the oils blended together.  When hot add your salmon fillets herb side down.  Cook over medium heat for 3 minutes and flip over.  Cook for another 3 minutes and check to make sure it's opaque in the middle.  If not put a lid on it for a couple of minutes until no longer red.  Melt butter in skillet along with the juice of the lemon and spoon over the top of the fish.  Plate and spoon extra sauce over a side of rice.