I’ve been all kinds of adventurous lately. By adventurous, I mean in the kitchen. I made ice cream, worked with yeast, and now I’m cooking fish. I never ate much fish growing up because my dad hates it. When he was younger, he practically ate fish everyday because he was poor and fish was cheap. It was the poor man’s meal.

Now, my dad can’t stand the taste of fish. He’ll eat everything except for it. Since my mom never cooked fish growing up, I never had fish until high school. I loved it. I’d start ordering salmon at restaurants and going out for sushi whenever I could.

Unfortunately, salmon’s not the best dish for eating out since it’s so darn expensive. How hard can it be to cook salmon at home? Turns out, it’s just about the easiest thing ever.

Since my DB doesn’t eat fish (I know, that list is never ending), I didn’t want to buy or cook a huge chunk of salmon for myself. Trader Joe’s sells the perfect sized salmon for one  in the freezer section. Problem solved! I just defrost a piece of fish overnight and it’s ready for me to cook for lunch the next day.

This salmon would be great over some quinoa and cooked spinach. Talk about a healthy meal!

Oh, also… I was kind of freaking out about the white stuff on top of the salmon after I cooked it. I never saw that on any of the salmon I ate at the restaurants. I googled it and apparently it’s just the fat oozing out of the salmon. Don’t worry, it’s good fat… the omega 3 stuff that your body needs.

I found the baked lemon to be a bit bitter, so I squeezed fresh lemon juice on top of the salmon just before serving. I am a little bit of a lemon fiend though, so you might be fine without the extra kick on top.