Twelve ounce piece of salmon fillet, skinned and boned with the skinny end tucked under, smeared with a little pesto and placed on a bed of frozen asparagus and halved grape tomatoes. Baked for 20 minutes at 450°F.
Simple and delicious.
(I skin salmon by putting it, skin side down, in a very hot skillet and sear the skin for a minute or two. Removed from the skillet, the skin peels right off and you have the added bonus of being halfway to that decadent snack, crispy salmon skin. Just throw the salmon skin back in the hot skillet, less crispy side down, until it is thoroughly crisped).