My personal favorite. Salmon.

I love salmon. As a product of the great Northwest, I believe it's ingrained in our minds that salmon must be perfect. You eat certain kinds of salmons and that's it. So whenever I see salmon on the menu, I must ask, "Where is your salmon from?" and if the answer is Atlantic...I cringe. Copper River Salmon (King, Sockeye and Coho) is the best salmon in the world. It was like a treat to have it in my house. My mom cooks the best salmon in the world. She knows the exact time and look of the salmon when it's perfect to eat. She would cooks it with dill and lemon juice. Simple and straight forward.
Last night we had Atlantic salmon. A cardinal sin. It was painful to admit I ate but I will say...it was delicious. Still had that wild salmon taste but juicy!

Ingredients
8 oz salmon fillet
Lemon Juice
Salt and pepper
3 tbsp of fat free balsamic vinaigrette 

Directions
Preheat oven to 350
Sprinkle lemon juice all over the fillet along with salt and pepper. Wrap salmon in aluminum foil so that it is covered completely. Place in a baking pan and cook as is for 20 minutes.
Remove and uncover salmon. Pour your balsamic vinaigrette over the salmon and spread evenly. Cover salmon again and place back in the oven for 10-15 minutes more.

4 oz serving- 200 calories
It's a great alternative to ground beef or turkey. One serving of this and you have your entire daily requirement of Vitamin D! Plus it's rich in Omega-3 fats that are the "good fats".

To find out more about Copper River Salmon, here is the link: Copper River Salmon