4 (four-to-six) ounce salmon fillets, skin on and descaled
Sea salt and pepper to taste
1 Tablespoon avocado oil
3 Tablespoons ghee OR grass-fed butter (if not Whole30)
2 Tablespoons lemon juice
1 teaspoon of lemon zest
2 Tablespoons fresh parsley chopped finely
Season the salmon fillets with salt and pepper.
Preheat skillet over medium heat for 3-5 minutes. Add enough oil to coat the bottom of the pan, you want the oil to be shimmering.Carefully place the fillets, skin side down in the pan.Cook undisturbed for 3-5 minutes, depending on the thickness of the fillet.
Using a spatula, carefully turn the salmon fillets over and sear the other side for another 2 minutes.
Place the butter, lemon juice and zest into the pan, along with the lemon slices and half of the parsley, and cook for a further 2 minutes, spooning the sauce over the salmon as it cooks.