4 4-6 oz salmon fillets (skin on)
To taste salt and black pepper
1. Place large non-stick pan on the stove over medium heat.
2. Add salmon fillets and Pastamore Sundred Tomato and Harissa Oil to a mixing bowl. Mix until fish is evenly coated.
3. Add salmon fillets to pan skin side down. Cook until skin is crispy and flip. Cook until desired level of doneness has been reached (minimum internal temperature of 145°F).
4. Plate and serve with a drizzle of Pastamore Sundrired Tomato and Harissa Oil.
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