Last night my family and I enjoyed a lovely dinner of pink salmon and freshly picked bush beans, provided by our kind and generous neighbors. One of our neighbors gave us the salmon and another neighbor generously offered to let us pick beans in their bountiful garden. So keeping up with our Eat Local Challenge was as simple as right next door. The salmon was caught in the San Juan Islands, in Washington.  We fully enjoyed this flaky delicacy. Even the kids who are 4 and under (whom sometimes are not quite as appreciative of good food), loved it and asked for seconds. So without further ado, the recipe which I altered a bit from All Recipes:

INGREDIENTS:

• 2 (1.5 pound) salmon fillets
• 1 head garlic, peeled
• 1/2 cup olive oil
• Several sprigs of fresh lemon thyme, pick off leaves
• 1 teaspoon salt and pepper to taste

DIRECTIONS:

1. In a food processor, process garlic to a rough mince, add thyme and olive oil and pulse a few times to combine.
2. Lay fish fillets in a baking dish, skin side down. Do not oil the pan unless you want the skin to come up easily. I prefer for the skin to stick to the pan for easy removal. Rub garlic mixture over fish. Cover and refrigerate for 2 hours.
3. Preheat oven to 375 degrees F.
4. Remove cover. Bake in preheated oven for 15 minutes. Do not overcook. I had 3 fillets and it took about 8-10 minutes longer to get it cooked through.

Serve immediately, enjoy!