Salmon is a nutrient dense food that we like to eat about once a week. Stay away from farm-raised salmon that are fed soy meal and given a chemical to make their flesh pink. Wild caught salmon are rich in 18-carbon omega-3 linolenic acid that protects us against heart disease, high blood pressure, strokes, cancer, arthritis, psoriasis, asthma, and autoimmune disorders. It is also rich in the longer chain fatty acids like EPA and DHA that are necessary for proper function of the brain and eyes (and are especially beneficial in the diet of pregnant women and growing children). Salmon is also an excellent source of vitamin D and contains vitamin A and E, iron, iodine, and the B vitamins. (Information from Sally Fallon’s Book Nourishing Traditions p. 418)
- Wild Caught Salmon (We buy ours at our local grocery store for $10 for 16 oz.)
- ¼ c. Extra Virgin Olive Oil
- 1 Lemon
- ½ t. Dill
- 1 t. Real Salt (I buy my Real Salt in bulk here. You can buy a shaker here, or a refill pouch here.)
- ½ t. Pepper
- Glass Pan (Buy one here.)
- Lemon Press (Buy one here.)
- Preheat the Oven: Preheat the oven to 425˚F.
- Salmon: Arrange the salmon in the glass pan. I usually need to cut the tail off in order to make it fit. (I like using my kitchen scissors for this.)
- Lemon: Use the lemon press to squeeze the juice of one lemon all over the salmon.
- Extra Virgin Olive Oil: Drizzle the olive oil generously on top of the salmon.
- Spices: Sprinkle generous amounts of dill, salt, and pepper all over the salmon.
- Bake: Bake at 425˚F for 10 minutes. The fish should flake apart with a fork when done.
- Enjoy: Serve with rice and broccoli for a complete and delicious meal. Our kids love salmon. It is one of their favorite dinners.