A seared salmon filet served with angel hair pasta tossed in sautéed garlic and salted butter
Cook pasta per package directions in salted water. Drain and return to pot.
Meanwhile, coat the bottom of a skillet with olive oil and heat over medium-high flame. Allow oil to heat and thin for a few minutes until hot. Meanwhile pat salmon filet to dry then season with sea salt and black pepper.
Place salmon filet skin side down in hot pan and cook for about 5 minutes or until skin easily releases from pan. Flip and cook for an additional 3 to 5 minutes or until cooked through. Salmon should be opaque, flakey, and reach an internal temperature of 145 degree Fahrenheit. Sprinkle crushed red pepper over top of filet.
Remove salmon from pan and garnish with a squeeze of lemon juice and parsley. Add garlic cloves to pan and sauté in remaining oil until fragrant (about 3 minutes).
Add sautéed garlic, parsley, and butter to drained pasta and toss until pasta is coated. Serve with salmon.