Baked salmon with new year's vegetables

one large or two small organic salmon filets
one lemon
2 tbsp. olive oil
salt, pepper, and ground thyme
5 small yellow potatoes
one small onion
2 tbsp. minced garlic
1/8 c. heavy cream
1/2 stick salted butter
3 c. French cut green beans
long grain and wild rice box mix

Salmon: Coat the bottom of a small baking dish with olive oil and lay salmon filets skin-side down. Rub olive oil, salt, pepper, and thyme on the top of the filets, and squeeze the juice of one lemon. Bake at 350° for 35-40 minutes.

Vegetables: Peel potatoes or remove eyes only; cut into quarters. Boil water in a large saucepan and add potatoes. Sautée chopped onion and minced garlic in 2 tbsp. butter until brown and fragrant. Drain potatoes and return to pan. Mash with onions, garlic, butter, and cream until desired consistency.

Place green beans in a colander and steam over boiling water. Prepare rice mix according to package. Serves one archaeologist and one comrade.