Most people would pan fry something like this, but I prefer baking my salmon. I find that the more gentle heat keeps the fish tender, whereas the hot pan seizes the proteins too fast and is easy to overcook. If you are going to swap in a white fish or use pounded chicken breast, you can do a shallow fry in a pan without consequence on texture.

Add some sautéed greens or roasted broccolini if you want to add a green element here.