Heat extra virgin olive oil in a hot, cast iron skillet until you see a wisp of smoke.
Salt and pepper a piece of skinless salmon on both sides.
Stand back and carefully place the salmon, skin-side down in the skillet.
Gently move the salmon a quarter-turn at a time, to create an even sear.
Flip salmon over and briefly cook the opposite side.
When finished, garnish with fresh herbs and a drizzle of extra virgin olive oil.