Last Wednesday, my husband, Austin, treated me to a really nice dinner. Not the kind where you dress up and leave the house, but the kind where you stay in – and someone else does all the work. If y’all cook as much as I do, then you know how much of a treat this is.

I was camped out on the couch, sick and sniffling, wrapped in a blanket and playing “Animal Crossing: New Horizons” on my Nintendo Switch. Austin was in the kitchen, quietly cooking. Despite feeling under the weather, the whole thing felt oddly luxurious: resting without guilt, knowing a home-cooked, healthy meal was on the way, and having absolutely nothing to do with its preparation.

At one point, as the salmon came out of the oven, Austin poked his head into the living room and asked if I wanted to get up and take a photo for my food column. I considered it for a moment – then promptly declined. The salmon could wait. The game I was playing could not. He laughed, snapped the picture himself and went back to plating dinner, which somehow made the meal feel even more thoughtful.

Thank you, Austin.

The centerpiece of that dinner was salmon, and it was a great investment for our busy week. We bought a large fillet – about $23 – which initially felt like a splurge. But that single piece of fish stretched across three meals, instantly reframing the cost. When broken down per serving, it was more economical than dining out and far more nourishing.

Salmon is one of those ingredients that earns its reputation. It’s rich without being heavy, quick to cook and hard to mess up. It’s also packed with benefits, which mattered more than usual while I was feeling sick. Salmon is high in protein, loaded with omega-3 fatty acids and a good source of vitamins B12 and D – nutrients that support immune function and overall energy. When you’re run down, that kind of nourishment matters.

There’s also something especially comforting about salmon roasted simply. Austin built on a minimalist approach, adding sliced lemon, garlic and fresh ginger to the foil pouch. The aromatics softened in the butter as the salmon roasted, mellowing and perfuming the fish without overwhelming it. The result was rich but clean, soothing but still full of flavor – exactly what I wanted, even if I didn’t know it at the time.

Now that I’m finally on the mend, I’m excited to share Austin’s photos and his simple, reliable recipe. It feels fitting that a dinner that took care of me is now something I want to pass along.

LEMON BUTTER-ROASTED SALMON

Servings: 4 to 6
Total time: About 20 minutes

Ingredients:
4 tablespoons unsalted butter
2 cloves garlic, thinly sliced
2 lemons, zested and sliced
1 salmon fillet (1 1/2 to 2 pounds), skin on
Salt and freshly ground black pepper
Fresh herbs, such as dill or parsley, for garnish (optional)
Lemon wedges, for serving

Directions:
■ Heat oven to 475 degrees. Create a foil bed to place your salmon on.
■ Place your tablespoons of butter, your garlic, and sliced lemons in the foil, saving half the sliced lemons and the zest for later.
■ Transfer to the oven and roast until the butter is melted and sizzling and the aromatics have begun to soften, about 5 minutes.
■ Remove pan from the oven and place the salmon on top of the garlic mixture, skin side up. Return to the oven and roast 4 minutes.
■ Remove the pan and carefully peel off the salmon skin. Season the fish with salt and pepper, then turn it flesh side up. Season again lightly. Cover with remaining sliced lemons and zest.
■ Return to the oven and roast until the salmon is just cooked through, 3 to 5 minutes more, depending on thickness.
■ Spoon some of the butter and aromatics over the salmon. Garnish with herbs, if using.