Jina - I'm sorry! I somehow missed your salmon question! I'm a big fan of baking and easy cleanup, so I tend to get a filet and cook it in a foil lined pan for easy clean up. Here's some of my favorites:
Spread a thin layer of mayo over the top of the filet and then sprinkle with lemon pepper or seasoning salt. (mayo keeps the fish moist)
Cover the top of the filet with a generous amount of pesto. (the oil will keep the fish moist).
Spread a thin layer of mayo over the top and then cover with thin slices of lemon. For this one, use the foil to make a sealed packet. You can add capers after it's finished cooking if you like.
I tend to bake everything at 400 degrees. Depending on the size of your filet, it takes 15-20 minutes to cook. The trick is to not overcook it - the moisture retaining ingredients help with this.
Also, if you have a choice, wild and fresh is always better than farm raised or frozen. I won't use frozen at all. It tastes too 'fishy' to me.
Snack:
2 tbsp heavy cream - 1
w/4 tbsp water
1 splenda & some drops of vanilla -1
Supper:
grilled chicken
Water: 48 oz
Total carbs: 20
whewwwww I made it my first week on Induction and it wasn't bad at all. I actually feel good, which kind of makes me wonder, cause when I did this a year ago, I felt awful???
dinner: buffet
chicken: 0
roast beef:0
turkey:0
salad: 4
(didn't even cheat at the buffet!!! Hometown buffet was great for finding lc items, they had roasted chicken, other meat and of course plenty of salad fixins)
(I'm going to ban it from the house!) - 5
off schedule 
