- 2 lbs. salmon, cut into serving sized pieces (4)
- 4 cloves garlic, minced
- 4 tbsp. butter or margarine, softened
- 2 limes, cut in half
- salt and pepper to taste

Preheat oven to 400 degrees.

1. This is a recipe that Dawn gave me.
2. Make a tinfoil “boat” for each piece of salmon, raised on the edges so the juices don’t run over.
3. Place each piece of salmon, skin side down, into a boat. Place boats on a cookie sheet.
4. Sprinkle the juice of half a lime onto each piece of salmon.
5. Mix together minced garlic and softened (not melted!) butter, spread evenly over salmon pieces.
6. Sprinkle each piece with salt and pepper to taste.
7. Cook in oven at 400 degrees for 45 minutes.
8. When the salmon is done, the skin should adhere to the tin foil, making it easy to peel the salmon away and place it on a serving plate. I usually put the edge of a metal spatula in between the salmon and skin and ease them apart that way.
9. Top each piece of salmon with Black Bean and Corn Relish (optional - again, Calvin just covers his in ranch dressing).

Black Bean and Corn Relish

- 1 sm. can corn niblets
- 1 sm. can black beans, rinsed and drained
- 2-3 tbsp. fresh cilantro
- 2 ripe tomatoes, chopped
- 2 limes, cut in half
- 1/2 onion, chopped
- Fat free Italian dressing

Mix all ingredients in a large bowl, squeezing the juice of the two limes into the mixture, and using enough dressing to give it a “relish” texture. Chill. Leftover relish is excellent on top of pasta or when mixed with a can of tuna fish for a good and healthy lunch.