I know not everyone likes salmon, but it is a great source of heart-friendly omega 3’s – which most people don’t get enough of in their diet.
The big problem, however, is that not all salmon is created equal. A lot of the salmon that finds it’s way onto your plate isn’t actually caught in the wild, but bred and ‘caught’ in farms. These are two completely different types of fish.
Wild salmon is caught in the wild, in its natural environment… oceans, rivers and lakes. JUST where we want to find our fish.
Over half of the salmon we find on the shelves in stores come from farms. Instead of eating from natural food sources, and swimming in beautiful lakes, oceans & rivers, these poor farmed salmon ares given a processed high-fat feed in order to produce larger fish (which will produce more money of course). They are also sometimes injected with a pink dye to make them look prettier. This isn’t what we want to put in our bodies. PLEASE look for wild salmon when buying.
Now – on to the recipe. This is a super-duper easy no-fail salmon recipe to get you started. It is a great source of protein & those amazing omega 3’s, so once you find a good wild salmon, try this recipe out!
Heart-Healthy Garlic & Lemon Salmon
Baking is a great and easy way to prepare salmon. One pound of salmon will serve 2-3 people; this recipe can easily be doubled or tripled if cooking for more people.
Serves 2-3
- 1 pound wild Alaskan salmon fillet
- ¼ tsp Herbamare or sea salt
- 1 tsp dried thyme
- ¼ tsp freshly ground black pepper
- 3 cloves garlic, crushed
- 1 Tbsp extra virgin olive oil
- ½ lemon, cut into slices
- Preheat oven to 400 degrees F.
- Rinse salmon under cool running water, pat dry. Place salmon skin side down in a glass baking dish. Sprinkle with Herbamare, dried thyme, and black pepper. Rub in the crushed garlic then drizzle with olive oil. Place the lemon slices on top of the salmon.
- Place dish into oven and bake at 400 for 10 minutes per inch of salmon thickness. It is best to take salmon out just before it is cooked through because it will continue to cook after you take it out of the oven.
