By Jesse Wilson

Total prep and cook time is only 30 minutes, leaving your more time to enjoy!

(Printable Version Here)
Ingredients:
1 lb. salmon filet
Dried Oregano
Olive Oil
brown rice (prepared according to directions)
baby bok choy (chopped)
Sweet Onion (chopped)
Garlic (chopped - use as much or as little as you desire)

Preheat oven to 400*. Use a 1 lb. salmon filet with the skin removed. Rinse and pat dry with paper towel. Place on jellyroll pan covered in foil and coated with cooling spray. Fold any flat/thin edges or tail under base of salmon. Spread 1 tsp. Extra Virgin Olive Oil over fish, sprinkle course sea salt, fresh ground black pepper to taste and about 1-2 Tbsp. dried oregano. Bake 18 minutes for "buttery," melt in our mouth consistency, or 20 minutes for firm, yet still delicious finish. Let stand for 5 minutes. Serve with brown rice and baby bok choy, sautéed with Olive Oil, onions and garlic.