I kept it simple on Monday night and paired our salmon with sauteed broccoli rabe. Broccoli rabe has become one of our favorite greens. The bitterness isn't for everyone, but we honestly love it. You can blanche it in water for a minute or two prior to sauteing, as this takes out a little bit of the bitter taste. I have done this before but I usually just wash, chop and cook!
And as pesky as that salmon skin is...I find that the skin on salmon has better flavor.
Lemon Garlic Salmon
1 lb. wild salmon
2-3 cloves garlic, minced
1 lemon, sliced
a few thin slices of unsalted butter
salt and pepper
Preheat oven to 350 degrees. Prepare a baking sheet with tin foil or parchment paper.
Top Salmon fillet evenly with garlic. Season with salt and pepper and place a few thin slices of butter on top. Finish with lemon slices lined up on the fillet. Bake for 20-25 minutes, until salmon is cooked through and flakes easily. You will need more or less time, depending on how thick your fish is.