Sometimes simple is good. And I wanted to just make a little simple salmon, nothing too complicated or difficult. So, this is what I came up with...

A Big Piece of Salmon: I used King salmon, which tastes much better than the farm raised. Of course it costs an arm and a leg, but who needs all those extra limbs?

Rosemary - some chopped, some whole sprigs

4 garlic cloves, sliced thin

1 lemon, cut in half. Use one half of the lemon for circular lemon slices, and use the other half for juice

1/2 cup white wine

olive oil (extra virgin)

salt and pepper

Pre-heat the oven to 400 degrees.

Rinse off the salmon, and pat dry. Coat the bottom of a baking pan with olive oil. Add a little of the wine. In the bottom of the pan, place some circular lemon slices, 2 garlic cloves sliced thin, and some rosemary sprigs. Place the fish on top.

Drizzle some olive oil over the fish, and rub it in. Drizzle some white wine over the fish. Then squeeze some lemon juice over the fish. Take the rest of the sliced garlic, and rub the fish with it. When finished, place the cloves on top of the fish. Add salt and pepper. Then top off with the chopped rosemary.

Place the fish in the oven and cook for about ten minutes or so. A smaller, thinner piece of fish will require less time, and a larger, bigger piece of fish might take longer. Check the fish after about ten minutes. Some folks like their fish rare, some like it well-cooked. Don't be afraid to slice the fish through the thickest part to check for doneness. You'll get better at figuring out how much time the fish needs.

When the fish is done, plate it up. Use some rosemary sprigs and circular lemon slices to make it bee-yoo-tee-ful.

And mangia, mangia, mangia!!!