2 tablespoons olive oil
2 pounds salmon fillets
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 bay leaves
1 tablespoon dried sage
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 teaspoon dried thyme
1/8 teaspoon dried thyme
1 tablespoon dried parsley
1/8 teaspoon dried rosemary
1 tablespoon dried thyme
1 teaspoon dried Italian-style salt
1/4 teaspoon dried parsley
1/8 teaspoon dried rosemary
1/8 teaspoon dried dill weed
1/8 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
Place the salmon fillet in a small, resealable plastic bag; gently remove and discard fillet. Heat 2 tablespoons olive oil in a large skillet over medium heat.
Place salmon fillet in plastic bag and squeeze tightly to retain juices. Sprinkle each fillet with garlic powder, salt, bay leaves, sage, oregano, basil, rosemary, thyme, sage, thyme and parsley herbs. Place in skillet and cook, turning frequently, until salmon flakes easily with a fork.
Season with rosemary, thyme, rosemary, Italian-style salt, parsley, rosemary, Italian-style salt, dill weed, salt and basil. Heat through and serve.