Prep
1. Preheat oven to 375F.

2. Thinly slice the lemon.

3. Thinly slice one clove of garlic.

4. Mince the other clove of garlic; set aside.

5. Cut the green onion sprigs down the middle.

Salmon
1. Cover your baking pan with enough foil to fold over and seal around the salmon. Lightly oil the foil. Roll your eyes at the phrase "oil the foil."

2. Lay half of your lemon slices and half of your garlic slices down on the oiled foil (roll eyes again).

3. Lay salmon fillets on top of the lemon and garlic slices. Very lightly salt the tops of the fillets. Be careful not to oversalt, as the salt will draw the moisture out of the fish. Grind pepper over the fillets and cover with the remaining lemon and garlic slices. Lay the green onion on top, and pepper again if you want.

4. Seal the foil over the salmon, and bake for about 15-20 minutes, depending on the thickness of the salmon. Begin checking every few minutes for doneness after the 10-minute mark. Salmon is done when the flesh is opaque all the way through; to check, slip a knife into the thickest part of the fillets so that you can check the color.

Baby Bok Choy
1. When the salmon has been baking for about 10 minutes, wash the bok choy.

2. Over medium-high heat, bring a splash of chicken broth or stock to a simmer. Add the bok choy and minced garlic, lower heat to medium, and cover. In 3 or so minutes, the bok choy will turn dark and limp. Remove from heat; lightly salt and pepper to taste.

Your bok choy may be done slightly before the salmon. If so, just cover; it will still be hot when the salmon's ready.

Serves 2.