Salmon with Lemon

You really won’t miss the butter when you use lemon
juice over this succulent salmon. 

    1 (5-7 ounce) salmon fillet

    ½ teaspoon olive oil
    Fleur de Sel or sea salt
    Juice from ½ a lemon

    ½ teaspoon olive oil
    ½ cup sliced baby Portobello mushrooms
    1 cup sliced zucchini

    Emeril’s original essence seasoning
   

1. In a large frying pan, heat oil and fry mushrooms and zucchini. Sprinkle
    with Emeril’s seasoning. When cooked keep warm in a smaller fry pan
    on a back burner.

2.  In the same pan, heat oil and fry salmon until fish flakes when tested with
     a fork. I sometimes get impatient and cut the salmon into smaller pieces
     while frying it.

3. Place salmon on a plate and sprinkle with Fleur de Sel. Pour juice over
    salmon. Serve with vegetables immediately.