Open thread your din-din please. I'll start!

I made roasted salmon which I modified from Ina's Roasted Salmon Nicoise:

1 side of salmon, deboned because bones are nasty

2 lemons

2 tablespoons dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

Preheat your oven to 425 degrees. Place the salmon in a baking dish lined with tin foil. Zest and juice the lemons into a bowl. Stir in the mustard, olive oil, garlic, salt and pepper. Pour over the salmon. Let the salmon sit for 15 minutes, then bake for 15 minutes. Let the salmon rest for 5 minutes. Flake the salmon from the skin.

I served this up over rice and roasted broccoli and sparkling rose wine. Spoon the delicious leftover vinaigrette (there will be lots pooling in the roasting pan) over the rice and pretty much die from deliciousness overload.