Baked wild caught salmon. This is a wonderful tasting and easy to prepare recipe. We all know how Salmon provides the right kind of fats- rich
in essential fatty acids (EFA) that keep our cell membranes well lubricated and reduce the inflammation in our
bodies. Eating small fishes rich in EFA’s are the best way to get this important nutrient from our food.
Purchase 1 lb. of Salmon and have the fish monger cut it into 4 ounce sections so it is easy to serve.
Pour 2 T. of high quality extra virgin olive oil over the fish along with the juice of 1 lemon, ¼ tsp. of Celtic sea salt,
liberal fresh cracked pepper, fresh dill weed sprigs, and ½ cup of low sodium chicken stock. Cover the oven proof dish
with tin foil and bake at 375° for 30 minutes. Check salmon by cutting in to the thickest part.
If it still looks raw, cover and continue to cook in the oven with the heat off for another 10 minutes. If you like a grilled finish, you can remove the tin foil and place heat on broil for 5 minutes. The fat in the Salmon can handle it without frying out.
Per 4 ounce serving contains:
Fat 18 g, Mono fat (subset of total fat-9 g), Carbohydrate 1 g.
Protein 25 grams, Sodium 152 mg., Calcium 92 mg.