Sprinkle the flesh side of the salmon with salt, pepper, lime zest and lime juice.
Dry the skin side well with paper towel or butcher paper.
Add the oil to a skillet and heat over medium high heat until oil is shimmering.
Add the salmon skin side down and allow to sear until the skin side is browned and crispy.
Try not to move the salmon at first, as the skin will adhere to the pan and won’t release until it is browned.
You will see flesh side of the salmon become opaque around the edges when its about time to turn.
Flip over each piece of salmon and continue cooking through.
This should only take a few minutes.
Take care not to overcook the salmon (it will become very dry if you do).
Serve the salmon crispy skin side up on top of a ladleful of the pipian verde sauce.
Garnish with reserved pepitas and cilantro.
If you want a starch to go with the dish, add rice, black beans, or, as I’ve done here, roasted sweet potato.