Remove fish portions from packaging, rinse gently, and pat dry with a paper towel. Rub both sides of fish with 1 teaspoon of olive oil, then season with salt, pepper, and black sesame seeds.
In a heavy skillet on medium-high, heat 1 teaspoon of olive oil until shimmering. Place fish skin-side up in the hot pan and cook undisturbed until golden brown, 2-3 minutes. Flip fish over and cook until skin is golden brown and crispy, 3-4 minutes.
Transfer salmon to a serving platter and allow to rest for 2-3 minutes. Garnish with capers, fresh dill, and lemon wedges. Serve with roasted carrots and basmati rice.
