Staple meal

Sunday night was ok- the grocery store had no fresh wild salmon, so I used the fillet in the freezer. It was a little fishy, but dinner was fine. Rosemary & olive oil bread from the bakery is always a bonus. As for 'recipe,' here goes:

Rosemary salmon:
Fillet(s) of salmon-  about 4-5 oz per person is an appropriate serving
Rosemary sprigs (can be substituted for any other fresh or dried spice you think goes well with salmon)
Lemon, probably about 1
Tinfoil (a baking dish will do, but tinfoil is better AND saves you cleaning the dish)
Salt/pepper

Turn oven on to 350. Slice lemons across (slices, not wedges) so you have enough thinly sliced circles to cover your salmon. Place salmon skin side down on tinfoil; lay a couple sprigs of rosemary (or any available spice- thyme and basil are two other favorites around my house) over the salmon and lay the lemon slices over that. Wrap the tinfoil up at the top- it need not be completely sealed, but it'll cook faster and be more moist if much of the moisture/heat stays in the packet. If you're using frozen fish, make sure it's at least mostly thawed first- otherwise it will cook unevenly and take way too long. You might also was to use a dried spice rub instead of fresh spices- spice rubs, like lemon pepper, jerk seasoning, bbq, or poultry or fish seasoning blends (usually thyme, rosemary, sage, and/or a couple other ingredients) are stronger in flavor and will mask some of the extra fishiness of pre-frozen fish. If the fish is fresh and beautiful and lovely, avoid these, as they'll also mask the subtle gentle flavor of wonderful fish.

If you're cooking on the grill, put the spice under the salmon instead of on top, since that's where the focused heat is coming from.

Bake for ~20-30 minutes, depending on the size of the fillet. You can tell it's done when the fats from the salmon (white gloopy stuff) starts oozing out from the grain of the fish. If you've got fats evenly distributed- especially over the thickest part- it's probably done. I still make sure to check the thickest part. If you cut through and can see two clearly distinct textures (after it's cooked for 20-30min), it's not done - the color/texture on the outside is the cooked one, the more translucent, not-flaky, pink in the middle is still sushi. Keep cooking until it's done. Add salt and pepper to taste.

Rosemary Bell Peppers:
3-4 Bell peppers
3-4 sprigs rosemary
2 tblsp olive oil
baking dish or tinfoil

Cut 3-4 bell peppers into quarters. I prefer to have a variety of colors, but whatever makes you happy is fine. Quarter each quarter. Put in baking dish or in another tinfoil packet (if tinfoil, make sure you create a lip on the sides so the juices and oil don't get all over your oven). Drizzle olive oil over them, about 1-2tblsps and sprinkle generously with finely chopped fresh rosemary. I believe I used about 3 sprigs worth for 3 large bell peppers. Dried can certainly be substituted, but try to go sparingly as it goes a long way. Bake for ~20-30 minutes, until they look really bright in color and are soft, but still a bit crisp. Otherwise my husband will tell you they're too slimy.