oven baked salmon

did you know that salmon has one of the highest ratings of omega-3 and lowest ratings of mercury?

This makes it one healthy fish! Just please please please! Buy it WILD. This is seriously, non-negotiable. Farmed fish puts you at risk for added chemicals, bacteria, and viruses, so just don’t.

ingredients

wild alaskan salmon (1/2 lb per person) fresh or frozen

tri-colored carrots

asparagus

S + P

fresh garlic cloves (1 clove per 1/2 lb salmon)

lemon, sliced

fresh dill

cayenne pepper

EVOO

recipe

salmon

Preheat oven to 375°F.

Prep salmon by ensuring there are no bones along the spine, your fish market should be able to to de-bone for you at the store, frozen salmon should come already de-boned.

Place salmon on sheet pan with aluminum foil, enough to wrap around the salmon and cover it completely.

Sprinkle S + P, add lemon slices, fresh dill leaves, and sliced fresh garlic on salmon.

Cover salmon with aluminum foil to avoid direct exposure to oven heat.

Heat salmon in over for 15 min, unwrap foil and broil on low for 10 min.

carrots

Rinse carrots, cut off ends and slice to desired length/thickness. I prefer mine thinner (about 3 inches long by 1/4 inch thick so they get nice and crispy).

Place on sheet pan with parchment paper. Coat evenly with EVOO, S + P, and a dash of cayenne pepper.

Cook in over at 375°F for 15-20 min.

asparagus

Rinse asparagus, cut off ends.

Place in glass dish or on sheet pan. Coat with EVOO, season with S + P.

Cook in oven at 375°F for 15 min.