Begin by seasoning the salmon fillets on both sides with sea salt and ground black pepper (optional). This will enhance the flavor and help the seasonings penetrate the fish as it cooks.

In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Once the oil is hot but not smoking, carefully place the salmon fillets, skin-side down if applicable, into the skillet. Sear the salmon for about 3-4 minutes on each side until golden and crisp. The internal temperature should reach 145°F (63°C) and the salmon should easily flake with a fork. Once done, transfer the salmon to a plate and cover to keep warm.

In the same skillet, reduce the heat to medium-low and add ¼ cup of coconut oil. Allow it to melt and heat up. Stir in the minced garlic and cook for about 1 minute, stirring frequently until the garlic is fragrant but not browned, to prevent bitterness.

Once the garlic is aromatic, add the lemon juice, lemon zest, dried thyme, and dried rosemary. Stir the mixture continuously for another 1-2 minutes to allow the herbs to release their flavor and the lemon juice to balance the richness of the oil. Let it simmer gently to allow the glaze to thicken slightly.

Return the cooked salmon fillets to the pan, spooning the garlic-herb glaze over the top of each piece. Let the salmon simmer in the glaze for another minute, allowing the flavors to meld together.

Remove the skillet from the heat and transfer the salmon to serving plates. Garnish each fillet with freshly chopped parsley for a bright and fresh touch. Serve immediately with your favorite AIP-compliant sides.