Lemon Rosemary Salmon
1 filet salmon
Salt and pepper
1/4 cup chopped kalamata olives
Olive oil as needed
For the Lemon Butter
1/4 cup butter
2 lemons, juiced
Pinch of salt
Coat salmon in oil, season both sides with salt and pepper. Lay on a hot pan for 3 minutes each side (or until desired doneness).
Heat butter with minced rosemary on low heat, whisk in lemon juice and salt.
Pour over salmon and top with olives.