answer:I cook this for my girlfriend and I. I’ll go to the supermarket fish counter, and buy a half- to three-quarter-pound salmon fillet. It doesn’t have to be fancy, but fresh that day is nice. (The butcher should take skin off and everything.) I’ll get home, put some aluminum foil in a shallow dish, spray it with cooking spray, and lay the fish on it. Then I’ll drizzle some olive oil on the fish. Then, I put some Lawry’s garlic salt on it (not too much), and top it off with some breadcrumbs. I wrap up the foil, and put the whole thing in the oven at 375 for about 15 minutes. While that’s cooking, I’ll make some rice. I like basmati, personally, because it’s fast and tasty. While the water is boiling, I’ll drop a chicken bullion cube in there for flavor. After 15 minutes, I peek at the fish in the foil to see if it’s mostly white… more like a light pink. If it is, I open up the foil, turn the oven to broil (which rhymes), and wait for the breadcrumbs on top to brown up a bit. Take the rice, divvy it up onto plates. Take the fish out, slice it in two, and put it on the rice. Goes great with a pinot grigio and maybe a little salad.