In these instances, when I am left to make a meal that is completely different from everyone else, I've found there is nothing more frustrating than having whatever I'm making not be ready yet, and suddenly I am eating something not only different, but then I am also eating by myself. Sad.
I started making this salmon up at the beach this summer, and ended up making it every single day for lunch while the others had their lobster rolls. It was quick, easy, and pretty delicious. No marinating, no chopping, no worry about cross-contaminated utensils, no fuss. This could be fridge to plate in under 20 minutes, which is conveniently the time it takes to order and pick up lobster rolls!
6-8 ounce salmon filet
Coconut Aminos (or soy sauce)
Good Quality Honey
Preheat the oven to 400 degrees.
Combine 1 tablespoon of honey, and 1 tablespoon of coconut aminos per filet of salmon. Brush over the top of the salmon completely, and bake in the oven for 15 minutes, or until done.
Next, combine equal parts of each the coconut aminos, the honey, and the sesame oil. For a plate full of salad for one, I found a teaspoon of each was perfect. Toss with the spinach, and top with the salmon!