Rinse and pat dry salmon then season with salt, pepper and fresh thyme leaves. Heat a sauté pan on medium-high heat then add olive oil, butter and a sprig of thyme to pan. Place salmon into the hot pan (skin side down) with garlic and don't touch for 2 to 3 minutes, or until brown.

Flip salmon carefully with a thin spatula, baste with garlic and thyme butter and cook until brown on bottom. Squeeze the juice of ½ a lemon over the fish and onto the pan. Remove fish and arrange on a plate. Garnish with a thin lemon slice and fresh sprig of thyme.