Same as last time: Picked up 1lb of 'Fresh' Atlantic Salmon. Where it lacks in presentation or Sergally-finesse, I at least cooked it properly since it was a first time cooking fish and with simple ingredients - and it tasted awesome. Sprinkled on some coarse sea salt on the back and top of the fish, searing it on a pan with a moderate puddle of olive oil on medium-high to get the both sides somewhat lightly 'crisp'. Then I flipped it over and slowly cooked the middle section from both sides on low heat while topping it with rosemary and garlic and let it bask in the oil and soak up the flavour with hopes it'd not become dry - it thankfully was not dry. Ate it all that night O.V.O