Drain canned tuna thoroughly — press firmly in a Colander or squeeze in a paper towel to remove as much liquid as possible. Excess moisture prevents browning. Mix drained tuna with mayo, lemon juice, salt, pepper, and any mix-ins like celery, pickles, or red onion. If making a sandwich melt, butter one side of each bread slice and set aside. Slice your cheese and have everything ready before the Skillet heats up — cook time moves fast.

Preheat a Skillet over medium heat for about 1 minute. Medium heat is key — too high burns the bread before the cheese melts, too low gives soggy results. For a tuna melt sandwich: Assemble with tuna on the unbuttered side of the bread, add tomato slices if using, then layer on two slices of cheese. Top with the second slice buttered side up. Place in the skillet cheese side down. Cook undisturbed 3 to 4 minutes until deep golden brown on the bottom. Flip and cook another 3 to 4 minutes until the second side is golden and cheese is fully melted. Total cook time is 4 to 8 minutes depending on pan, heat, and bread thickness. For loose tuna without bread: Add tuna mixture directly to the preheated skillet over medium heat. Stir and cook about 5 minutes until heated through and moisture has cooked off, stirring occasionally to prevent sticking.

In a small Mixing Bowl, whisk together the 2 tbsp extra-virgin olive oil, 3 cloves garlic minced minced, 1 whole lemon zested and sliced into rounds, 1 tsp smoked paprika, ¾ tsp fine sea salt, and ½ tsp freshly ground black pepper. If using 1 tbsp Dijon mustard, whisk it in now for a tangy, sticky glaze that helps the seasoning adhere.

Arrange the 4 piece salmon fillets skin-on, about 6 oz each skin-side down on the prepared Baking Sheet, spacing them at least 1 inch apart. Spoon and spread the 3 cloves garlic minced-2 tbsp extra-virgin olive oil mixture evenly over the top of each fillet. Lay 1–2 1 whole lemon zested and sliced into rounds rounds on top of each piece, then scatter the 1 tbsp fresh dill chopped, or 1 tsp dried dill chopped and 1 tbsp fresh parsley chopped over all the fillets.

Remove from the Oven and let rest for 2 minutes. Serve immediately, or allow to cool completely before portioning into Airtight Container meal prep containers. Refrigerate for up to 4 days or freeze for up to 2 months.