Pan Seared Salmon With Avocado Tomato Salsa

Salmon Ingredients:

• 20 oz (560 g) skinless salmon fillets
• salt and pepper to season
• 3 tbsp lemon juice (divided)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 5 large cloves garlic (finely chopped or minced)

Salsa Ingredients:

• 3 tomatoes (finely chopped)
• 2 tbsp red onion (finely chopped)
• 1 tbsp fresh cilantro leaves (finely chopped)
• ½ Serrano chile or jalapeno (stems, ribs, seeds removed & finely chopped)
• 1 small clove garlic (crushed)
• 1 tbsp lime juice
• ¼ tsp salt
• 1 large avocado (sliced)

Directions:

1. Pat dry room temperature salmon fillets with paper towel. Season all over with salt and pepper. Squeeze 1-2 tbsp of lemon juice over each fillet and rub in the flavor.
2. Heat the olive oil in a large non-stick pan or skillet over medium-high heat until hot. Add salmon fillets, flesh side down, while pressing lightly so the entire surface of the flesh comes in contact with the pan. Sear, undisturbed for 3-4 minutes until crispy and golden.
3. Flip and sear the other side of each fillet for 2 minutes. Then, add the butter, chopped garlic and remaining lemon juice.
4. Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness, while stirring the butter and garlic around each fillet. (the butter will begin to brown slightly. Taste test and season with salt and pepper to your tastes, and add more lemon if desired)
5. While salmon is cooking, combine the salsa ingredients in a bowl (not including avocado). Top each salmon fillet with the tomato salsa and avocado slices.
6. Drizzle each fillet with the buttery sauce and serve immediately