There was a time when I couldn’t stand the taste of salmon. That’s because I’d bake it nearly the same way every week, with just a bit of lemon and thyme, without the crispiness of seared edges or the ...

1. Heat a skillet over medium-high heat. Brush the salmon fillets with the reserved sun-dried tomato oil. Season each with kosher salt, pepper, and Italian seasoning. Add the oil to the pan and add ...