Summer Salmon Dinner

Pacific or Alaskan wild-caught salmon are my go-to fish proteins because they are super low in acid and mercury and overflowing with Omega-3s. However, before you eat another bite of fish, please read this article first. I reel in myths, share which fish to eat and the ones you should never touch, and how to avoid mercury.

I made this salmon and paired it with my favorite salad and dressing last week for a few friends, and I am still getting texts asking for the recipe. Since I consider you as part of my family, I’m adding you to the text chain by sharing this SHOCKINGLY easy, delicious, and nutritious meal here.

Ingredients: (serves 4) 

• 
  4 salmon fillets - about 6 ounces each
• 2 tbsp olive oil
• ½ tsp salt - or to taste 
• ¼ tsp cracked black pepper
• 2 tbsp minced garlic
• ¼ tsp dried basil
• ¼ tsp dried thyme
• ¼ tsp dried parsley
• ¼ tsp dried oregano
• 1 lemon

Directions:

1. Preheat oven to 400 degrees and grease a large baking pan.
2. Put salmon fillets on the baking sheet and season with salt and pepper. 
3. Mix olive oil, garlic, herbs, and juice of 3/4 lemon. Spoon over salmon fillets being sure to rub all over the tops and sides of the salmon so it has no dry spots.
4. Thinly slice the remaining 1/4 of lemon (or lime if paired with cilantro) and top each piece of salmon with a slice of lemon or lime.
5. Bake 12-14 minutes until salmon is flaky when pulled apart with a fork. (I recommend broil the last 1-2 minutes)
6. Garnish with either: fresh thyme or parsley, or lime and cilantro.

Even if you frequently eat fish, you STILL must take an Omega-3 supplement for optimal body and brain health. When I was searching for a superior Omega-3 supplement for my family, I found that almost HALF of the brands contained MERCURY, the most toxic poison on the planet!