Last night I made the most delicious salmon dish!  I found the recipe in our local newspaper and could not wait to try it.  Even though the dish was quite simple to prepare, the end result tasted like something from a five-star restaurant.  I served it with roasted smashed new potatoes and roasted broccoli.  The recipe serves two so there was nothing left, but I believe any leftovers would be great the next day on a salad for lunch.  Also, I have always avoided eating the skin from salmon - for no other reason than I thought it would taste fishy.  As it turns out, the skin is full of nutrition and it didn't taste any different from the rest of the fish, at least in this dish.  So if you've been avoiding eating the skin, give it a try.  You might like it.
Creamy Herbed Salmon
leaves from 2 big stems fresh rosemaryleaves from 2-3 stems fresh thyme1 clove garlic, minced1 lb. skin-on salmon fillet (I always use wild salmon)3 tablespoons butter1/4 cup half and halffreshly ground pepperleaves from 2 stems parsley, coursely choppedhalf a lemon
1.  Finely chop the rosemary and thyme leaves; together is okay.  Spread them on a plate.
2.  Cut the salmon into 1 1/2 inch pieces.  Press the flesh sides of each into the herbs to coat.  (They won't be completely covered.)
3.  Melt the butter in a medium nonstick skillet over medium heat.  Once its foam begins to subside, add the garlic and cook for abou...