Low Cal Salmon Recipes?

Revupy

I eat the salmon at least twice a week sometimes 3 along with shrimp and lobster tails on the fish side. I use different oils such as sun dried tomato or mediterranean dipping oil or extra virgin olive oil for variety sake. I wash it and then sprinkle Cayenne Pepper, Black Pepper, Basil Leaves, Thyme and a little oregno so that that pink side is totally covered. I push the spices down on that one side before I put it in the frying pan and then blacken it. Sometime before I take it out of the pan I will sprinkle a little parmesean cheese, a tad of butter to start melting on top before I hit it with the lemon juice. When the lemon juice hits the pan it smokes up and its PERFECT!!! Now I bless and worship ... the salmon.