Lemon Pepper Parmesan Salmon

Lemony, peppery, Parmesany
{my newly invented word}
and YUMMY! This salmon is
very easy to make and really great
paired with grilled asparagus or a salad,
flaked into scrambled eggs or an omelet, or mix it up
with a little Laughing Cow cream cheese and chopped
cucumber and you have a great "salmon salad filling"
to put in a romaine lettuce leaf or a halved red pepper.

8oz boneless, skinless salmon filet, thawed
2 Tbsp extra-virgin olive oil
2 tsp lemon pepper
juice of half a lemon
3 tbsp shredded Parmesan cheese {thick shredded aged pictured here}

In a saute pan on medium low heat, warm up the olive oil and place in the salmon filet. Squeeze half the lemon juice on top of salmon, followed by 1 tsp of lemon pepper. Cook until half of filet is nearly cooked, about 4 minutes, then gently turn over. Repeat the same process on this side of salmon with the lemon juice and seasonings and spread the Parmesan cheese all over the top. Cover and allow salmon to finish cooking and the cheese to melt down and fuse on top, about 4 more minutes.