The perfect, light lunch: wild sockeye salmon baked/steamed in little foil pockets of love.  Seasoned with lemon, rosemary, olive oil, and a bit of homemade garlic/thyme butter (I saved and froze up from last time).  Took me 30 minutes total, and barely any cooking! Served with warm, crusty bread with butter.

Baked shrimp scampi.  I have to admit, I love the butter-garlic topping more than the shrimp itself.  Definitely a mixture of ingredients worth writing down: butter, garlic shallots, parsley, rosemary, crushed red pepper flakes, and lemon zest.  Sooo flavorful!