For my cooking adventure yesterday, I chose to prepare some pasta with salmon because I was tempted by the mouth-watering picture in the cookbook. Unfortunately, my memory of which items I actually had in stock in my kitchen was a little lacking, so I didn’t quite get the chance to make exactly what I had anticipated. (underlying meaning: it’s tough to make pasta with salmon when you don’t have any pasta in your cupboards).

I was left with a dilemma. How could I, one of the worst cooks in the entire world, ever prepare salmon delicious enough for me to eat? It was a challenge.

I thought back to other people who had cooked salmon for me and remembered  a house guest's simple recipe. I got out my ingredients, which I should keep a secret, but will disclose here: sour cream (none of that shitty ‘lite’ stuff either) and lemon garlic pepper. (I probably could have used actual lemons, actual pepper, and actual garlic, but since I was only cooking for myself, but didn't want to take a trip to the grocery store for the lemons.)

After taking out the salmon fillet (it was billed as wild, which is important for both getting more Omega Fatty 3’s and for helping to protect the environment by stopping fish farming,) I carelessly slabbed a heap of sour cream on the salmon, then spread it out as evenly as I could, and finally sprinkled the fillet with the lemon garlic pepper, which again, was definitely the lazy way to cook.

I needed a veggie, so looked through the freezer in honor of frozen foods month and took out some organic asparagus and read the directions on the package. I was surprised to see that the directions said to either cook the asparagus in the microwave or boil it on the stove in the packet. I’m a pretty adventurous person in general, so I bravely chose to ignore the directions on the packet, and put a few of the organic, already-cut asparagus in the same pan with the fish.

I put the fish in the oven at about 375 degrees and checked it every so often to see if it was cooked. After approximately 11 minutes and 35 seconds, the salmon fillet was done to my satisfaction.

Voila, sour cream and lemon-ish salmon for a party of one as I am not really confident yet enough in my cooking ability to cook for anyone that I am not directly related to and even then it is a stretch.