Drizzle the salmon fillets with lemon juice and sprinkle the thyme on top. Season to taste with salt and pepper and refrigerate for 30 minutes.
4 wild-caught salmon fillets, Juice of 1 lemon, 1 tbsp. fresh thyme, Sea salt and freshly ground black pepper
Place a skillet over medium heat and add in some cooking fat.
Cooking fat
Add the salmon to the hot skillet and cook for 6 to 8 minutes.
Pour the sumac and pomegranate molasses over the fillet. Turn over and cook for another 5 to 6 minutes.
1 tsp. sumac, 2 tsp. pomegranate molasses
Serve with pomegranate seeds sprinkled on top.
Seeds from one pomegranate