(Serve with Rice-a-Roni and Broccoli Ranch Slaw)
1 TBSP olive oil
4 Salmon fillets
Salt to taste
Lemmon Pepper seasoning to taste
¼ Cup balsamic vinegar
Heat the oil in a large skillet over medium-high heat. Season both sides of the salmon with salt and lemon pepper. Add the salmon to the hot pan and cook until browned, about 2 minutes per side. Add the vinegar and cook until the fish is just cooked through and fork-tender and the liquid has evaporated, about another 2 minutes.