SALMON: Remove the salmon from the refrigerator 30 minutes before pan frying. Season the fillets on both sides with 1 teaspoon kosher salt, a big pinch of black pepper and garlic powder.

FRY: Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until hot. Cook the salmon skin side up until golden; about 3 minutes. Flip the salmon and continue to cook for another 2-3 minutes or until the salmon is cooked to your liking. Transfer the salmon to a plate, loosely tent with foil to keep warm.

SAUCE: Heat the remaining tablespoon of oil in the same skillet over medium heat. Add the onions, season with a pinch of salt and sauté them for 5 minutes, or until softened. Add garlic, fresh thyme and red-pepper flakes – cook for 30 seconds before adding the RAGÚ sauce and chicken stock. Season with red wine vinegar and add the olives. Stir to combine and let simmer for 5-6 minutes or until thickened to your liking. Taste and adjust with more salt and pepper as desired. Add half the chopped parsley and stir.

SERVE: You can add the salmon back to the skillet and let it simmer in the sauce for 1-2 minutes if you’d like. Place fillets flesh side down if you’d like to maintain a crisp skin. Place flesh side up if you don’t care for salmon skin. Top with remaining chopped parsley. Serve with rosemary-roasted potatoes, mashed potatoes, fluffy rice, buttered egg noodles or prepared garlic bread.