Before we get into this delicious salmon, I have to share! I am SO excited because I am now a contributor for the awesome blog Pretty Providence! Every second Friday of the month you will find me there sharing my best frugal fashion tips and outfits-and today is my first post! So go check it out and peruse their rad blog, geared towards all things frugal and fabulous.
Ok-now on to salmon. Thanks to the litany of colds, flus, sore throats, and nameless misery-producing bugs that have swept through our little household, cooking and finding the energy to take pics of said food was not exactly possible. We are all finally moving towards the horizon of healthy so I wanted to share this SUPER easy and quick recipe that I love. But first, let’s talk salmon basics: wild vs. farmed.
Here’s the deal. Farmed salmon are loaded up on tons of stuff that is not found in the wild like antibiotics and anti-lice agents, are fed “food” not found in the wild (namely formulated protein pellets-ICK), and are pumped full of canthaxanthin, a popular food coloring that has been linked to human eye defects and retinal damage. Farmed salmon have grayer colored flesh due to the way that they are raised, so the canthaxanthin gives farmed salmon it’s signature pink color to match it’s wild salmon counterparts (which in turn makes it more appealing to the consumer). Farmed salmon also contains much higher levels of PCBs (cancer-causing chemicals) than salmon found in the wild, and are less nutritious. Studies suggest that wild salmon contain eight times more Vitamin D and three times more Vitamin A per 100 gram serving. Ok, so you are probably thinking, why don’t we all just eat wild salmon all the time? The answer? Cost. Wild salmon is much pricier than farmed, but I believe it’s worth it. Consider buying smaller salmon steaks or eating it less often so that you don’t break the bank. When shopping for salmon, make sure to check the label-does it say farmed anywhere on it? Does it list ingredients like food dyes? Does the label read “added for color” somewhere? If it does, then chances are it’s no good. Look for wild caught salmon-it has a bright red or pink color, and should have NO additives. For more information, check out these articles from Mark’s Daily Apple, National Geographic, and the Pure Salmon Campaign. I think it’s really important to be educated about what we are putting into our bodies so that we can make our own educated choices and decisions.
Now. On to the good stuff. This lemon and dill salmon is simple and elegant, while the teriyaki salmon is just simply out of this world and CRAZY easy. Both are tasty, require few ingredients, and minimal prep and cooking time.
LEMON DILL SALMON (number of salmon steaks will depend on number of servings you need-adjust accordingly)
- 2 lemons
- 1 bundle fresh dill
- fresh cracked pepper
How to do it:
- Preheat oven to 450 F
- Drizzle some olive oil on the bottom of a baking dish, and drizzle the salmon as well
- Season with salt and freshly cracked black pepper
- Chop fresh dill, reserving some to be used once salmon is finished
- Top salmon with chopped dill
- Juice one of the lemons, pour juice over the salmon and dill
- Slice second lemon, top dill and salmon with lemon slices
- Set in baking dish
- Bake at 450 for 12-15 mins until salmon has turned opaque and is cooked through
- Serve with more fresh dill and enjoy!
- Soyaki Marinade or similar (love this one by Soy Vay)
How to do it:
- Preheat over to 450 F
- Place salmon in baking dish
- Pour marinade over salmon (can allow to marinate over night if you choose but not necessary)
- Bake at 450 F for 12-15 mins until salmon has turned opaque and is cooked through
- Serve with more of the marinade and enjoy!
Thanks for reading loves! Happy Friday 🙂 We are flying up north to San Francisco to celebrate my Opa’s birthday (that’s Grandpa in German). Lots of pics to come, can’t wait to go back home for a little trip!