• Heat 1/2 Tbsp avocado oil over medium to medium-high heat in a medium sized skillet for a few minutes. (Use a large skillet if preparing more than one piece of salmon.) 
• Remove salmon from packaging and pat dry with a paper towel on both sides. Spray each side with avocado oil spray (or apply a thin layer of avocado oil using a silicone brush). Season with fresh cracked black pepper, to taste. 
• Add salmon to the heated pan and let cook for about 3-4 minutes on one side. Flip and cook for 3-4 minutes on the other side. It should be crispy and cooked through. 
• Use a meat thermometer to ensure that the salmon has reached an internal temperature of 145 F. When it has, remove from pan and serve hot as desired. 

Serving Suggestions:

• Serve on top of a large spinach salad with feta, strawberries, pepitas, red onions and balsamic vinaigrette, or alongside roasted sweet potatoes and various roasted vegetables.