Salmon with Lemon Butter Caper Sauce

Season salmon fillets with salt and pepper. Drizzle with olive oil and turn until well coated. Preheat pan over medium-high heat and add 1 tablespoon olive oil. Place salmon fillets skin side down (if they have skin on them) and cook for 2 minutes each side, depending on thickness. You don’t want to overcook the salmon.

Meanwhile, in a smaller pan, melt butter and remaining 2 tablespoons olive oil over medium-low heat. Add garlic and pepper flakes and sauté lightly. Add in the lemon juice, capers and salt and pepper to taste. Whisk until it is combined. Turn off heat and add in the parsley.

Pour the warm sauce over cooked salmon fillets and serve. If there is skin on the salmon fillets, you can easily peel it off once it has finished cooking.