Ibrahim M. Saeed, MD, FACC recommends the Pesco-Mediterranean diet to the majority of his patients. Not only is this his professional recommendation as the best heart-healthy diet, he also eats this way at home with his family. Below please find the recipe he and his wife, Dr. Hayat who is also a local allergist, follow to make Pan-Seared Salmon. 

Ingredients:

-Salmon*
-Olive Oil 
-Salt and Pepper to taste
-Lemon

* Dr. Saeed recommends wild salmon as it usually has more omega-3 as compared to farm raised salmon. Frozen wild salmon can be used in place of fresh salmon and defrosted overnight in the refrigerator. 

Directions:

Pat the salmon dry with a paper towel then season with salt and pepper. Heat a cast iron or non-stick skillet over medium high heat. Add about 1 TBSP of olive oil to the pan. When the oil is hot, lay the salmon down on the pan skin side down. Cook until the fish turns opaque then flip and cook the other side. Typically 4 to 5 minutes on each side until the salmon is flaky. Then transfer to a platter and squeeze fresh lemon on top and enjoy!