Ingredients:

• 4 fresh salmon fillets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh parsley, chopped
• 1 garlic clove, minced

For the Guerzoni Acetaia Jalapeño Sauce:

• 3 tablespoons Guerzoni Acetaia jalapeño sauce
• 1 tablespoon lime juice
• 1 teaspoon honey
• A pinch of salt

Procedure:

Preparing the Salmon:

1. Season the salmon fillets with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Add the salmon fillets to the skillet, skin side down (if present). Cook for about 4-5 minutes per side, or until the salmon is cooked to your desired level.
5. During the last minute of cooking, add the chopped thyme, rosemary, and parsley. Gently stir to infuse the salmon with the aromatic herbs.

Preparing the Jalapeño Sauce:

1. In a bowl, mix the Guerzoni Acetaia jalapeño sauce, lime juice, honey, and a pinch of salt.
2. Stir until you have a smooth sauce. Taste and adjust the salt if necessary.

Serving:

1. Arrange the salmon fillets on a serving plate.
2. Drizzle a bit of the jalapeño sauce over each fillet, or serve it on the side as an accompaniment.
3. Garnish with a few fresh herb leaves for a finishing touch.