Baked Wild Salmon

Almost everyone knows that salmon is good for you. It is one of the best sources of Omega-3 and Vitamins B12 & D. But, did you know that a lot of the salmon out there is actually deficient of some natural health benefits it is so famous for? Why? Because there is a huge difference between farmed salmon and wild caught. Wild salmon has more calcium, potassium, iron and zinc than it’s farmed counter-part, and farmed salmon has more calories, saturated fat and sodium.

Choosing wild caught salmon should be a no brainer. Although is can be more expensive, it is worth the price. I eat wild salmon in two different ways. You can easily buy wild caught salmon in the can. I always buy it with the skin and bones still in it if possible, and add it to a salad. It is a great addition to my Moroccan Carrot and Spinach Salad. But my preferred method is simply marinating it and baking it in foil next to a side of my Roasted Fennel.

Baked Wild Salmon

• 4-6 oz wild caught salmon fillet
• 1 clove of garlic (1 garlic clove = 1 tsp of minced garlic)
• 2 tsp of organic extra-virgin olive oil
• 1 TBS of basil (dried or fresh)
• 1/4 tsp of Himalayan sea salt (the pink stuff; it has less sodium)
• 1/2 tsp of your favorite organic herbal seasoning blend
• 1 TBS of fresh lemon juice
• 1 TBS of parsley (dried of fresh)

For the marinade, simply mix garlic, oil, basil, salt, seasoning blend, lemon juice, and parsley in a mixing bowl. Pour marinade in a shallow dish and place salmon in marinade, turning to make sure to cover all sides. Marinate, covered, in refrigerator for about 30 minutes, turning once after 15 minutes. Then place salmon on a piece of aluminum foil and cover with ALL the marinade and seal. Place on a baking sheet and bake for about 20 minutes at 350 degrees. Enjoy!

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