1 Salmon Filete with the skin on
1/4 tsp lemon pepper
1/4 tsp sea salt
1/4 tsp dried parsley
1 T coconut aminos
1 T coconut oil
optional 1/4tsp chile powder or 1/4tsp chipotle powder
Place the coconut oil in the pan over medium heat. Lay the salmon in the pan skin side down. Pour on the coconut aminos then add the other seasonings on top. Add either of the chile powders if you want a little bit of spice. I enjoy both, types of chiles, totally up to you and usually make it for myself and my husband with a kick, and leave it off for the kids. Cover the pan and let it cook about 3 min. Check it and see if it is almost done. You can carefully use a fork to see if it the fish flakes. If it does remove it from the heat. If it still needs a bit more, I like to flip it over and give it another 2-3 min. I love how the coconut aminos creates a semi-caramelized top to the salmon. Check again and serve. I served it with my roasted shaved brussel sprouts.