1 fillet atlantic salmon, with skin
extra virgin olive oil
fresh dill (or dried dill weed)
grape tomatoes, halved
purple cabbage, shredded
romaine lettuce, chopped
Make several scores on the skin of the fish, season with sea salt, ground black peppercorn and dill, then drizzle some olive oil. Flip it over and repeat the seasoning. Put a tablespoon of olive oil in a non-stick skillet and place the salmon, skin side down. Do not move the salmon and allow it to cook.
Once the salmon is cooked two-thirds of the way, flip it over and cook on the other side for another 1 or 2 minutes. Afterwards, flip the salmon over again, with the skin side down and turn off the heat. Set aside the skillet with the salmon still inside.
Place the salad ingredients onto a plate, then put the salmon on top with the skin side up. Squeeze a bit of lemon juice on top of the salmon and serve.