Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skin side up. Cook over high heat until golden and crusty, 2 to 3 minutes.

Grilled Peach and Burrata Salad with Arugula and Balsamic Glaze. Ingredients: 3 ripe but firm peaches, halved and pitted; 1 tablespoon olive oil; 5 oz. arugula; 2 balls burrata cheese (about 4 oz.