4 wild salmon fillets
2 tbsp. of fresh lemon juice
1/2 tsp. of paprika per fillet
1/2 a tsp. of dried onion
1/2 tsp. of garlic powder
1 tsp. of Worcestershire sauce

Wash the fish and marinate with 2 tbsp. of fresh lemon juice. Place fillets skin side down in a lightly oiled, low glass baking dish. Sprinkle paprika, dried onion and garlic powder. Bake at 425 degrees for 20 minutes. Serve with brown rice and mixed veggies.