After stuffing the slices with garlic, I drizzled olive oil and maple syrup, then salt and pepper. I added some sliced onions on the tray, poured a little veggie broth onto the pan for extra moisture, and baked at 400 degrees for 10-15 minutes or so, just until it was done on the outside and slightly darker inside. Drizzle with lemon after taking the salmon out of the oven.

I don’t particularly care for baked beans out of a can. There are too many ingredients, most of them sugars, and they’re super syrupy and wet. Baking beans from scratch, on the other hand, is an all day affair. They are undoubtedly the best, but a day’s worth of dedication for beans is too much for me to give on a regular basis. So, we don’t eat many baked beans. To satisfy a baked-bean craving, I experimented and was extremely pleased with the results.