Recipe originally published on KetovangelistKitchen.com on 3/10/20. It has been lightly edited for re-publication.
I am not a big fan-o-fish, but my son is. He's said on multiple occasions that he likes seafood much better than land food, and so I do what I can to accommodate his fishy tastes while making it edible for myself. Luckily, the rest of my family loves all manner of seafood, too, so we had no leftovers of this salmon.
I make this on weeknights because it's quick and easy, so feel free to add it to your regular rotation. Don't be afraid to experiment a little with different herbs and spices to make this your own!
Notes: This recipe can vary in the number of servings depending on your protein goals, so I listed ingredients in the quantities I use per every half pound of salmon. Feel free to scale up or down, as needed.