Baked salmon over black rice with leftover parsnips.
Four center cut fillets coated in Dijon mustard and Dizzy Pig "Shakin' The Tree" rub were baked in a preheated 350f oven for twenty minutes.
Easy enough! Twice as much as I usually cook, because I wanted leftovers for salmon cakes. 
The salmon was a bit blander than it has been - I should have used a rub with hot chili peppers in it. This always happens to us, we get on a salmon kick, and then the quality of the fish drops and we swear off it.