lemon-pepper crusted salmon with roasted garlic broccoli

In the year 2008, I had somehow miraculously obtained the trifecta of urban stability: a rewarding career, a wonderful relationship and a beautiful apartment. Over the past four years I've experienced various incarnations of these blessings, but the one thing that's since then remained steadfast has been my friendship with my work family from that time.

My Monday mornings weren't filled with week-starting dread; rather, they launched with an excitement and anticipation to see my colleagues. We laughed so loud at times there were tears; we played Uno, shared baked goods, fabricated utterly outlandish inside jokes, ichatted, gchatted, out-loud chatted, chat-rouletted and once even threw chairs across the room when the rest of our office was out of town. I can't make this stuff up.

We've all since moved onward and upward career-wise, but still meet for a monthly dinnertime gigglefest. There are three of us: A is the brains of the operation and inventive baker, S is our moral compass and creative genius, and I'm pretty sure I am there solely for entertainment value. And for this:

joy to the fishes (that are still) in the deep blue sea...

lemon-pepper crusted salmon
salmon
panko bread crumbs
lemon-pepper seasoning
Italian dressing
butter & olive oil
salt

Preheat oven to 350. Marinate fish in Italian dressing for 25-30 minutes. Season panko crumbs with lemon pepper and salt, coat fish in crumbs. Heat skillet over medium-high heat, melt in butter & olive oil mix. Sear fish, skin side up, for 3-5 minutes or until golden brown. Transfer to baking sheet and roast in oven for 15-20 minutes or until the middle looks juicy and awesome.

roasted garlic lemon broccoli
broccoli florets
FRESH garlic
olive oil
lemons
salt

Toss broccoli florets with minced fresh garlic, olive oil and salt. Roast for 20 minutes at 350, season with lemon juice before serving.


We had salad (nothing special), bread (from the bakery) and scalloped potatoes, too, but I'm ashamed to say they were of the Bob Evans pre-made variety so there is no recipe to be posted. My sincerest apologies...