20-Minute Wild Sockeye Salmon over Garlic Zucchini Noodles (The Wild Diet, Paleo-Friendly)

 

If you’re picking up salmon fillets from the seafood counter, ask for middle cuts of the fish of equal size. Even though my wife, Alyson, eats smaller portions of salmon, we buy equal-sized fillets so they’ll cook evenly.

Author:

Serves: 2

Ingredients

  • 1 pound wild-caught sockeye salmon filets
  • 3 tablespoons cilantro, chopped
  • 3 garlic cloves
  • 1 tablespoon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons avocado oil (or olive oil)
  • 2 teaspoons garlic powder
  • 2 tablespoons freshly squeezed lemon juice
  • lemon slices and cilantro for garnish
  • 2 zucchinis

Instructions

  1. Preheat oven to 450°F, and line a baking sheet with foil. Lightly grease foil to prevent sticking.
  2. Chop 3 tablespoons of cilantro. Peel and mince 3 garlic cloves.
  3. In a small bowl, mix together chopped cilantro, minced garlic, 1 tablespoon mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper, 2 tablespoons avocado oil, and 2 tablespoons freshly squeezed lemon juice.
  4. Lay salmon fillets on the lined-baking sheet (skin side down), and spoon the cilantro-mustard sauce all over both sides of the fish.
  5. Bake in the oven for 10-14 minutes, until just cooked through and flaky. (Avoid over cooking or it will be dry.)
  6. Meanwhile, use a spiralizer, julienne peeler, or vegetable peeler to turn your zucchinis into noodles, and lightly sautee in a skillet with a bit of olive oil to warm and soften and sprinkle with garlic powder.
  7. Plate the zucchini noodles, add a bit of salt and pepper over the top, and top with a salmon fillet. Garnish each fillet with a slice of lemon and a bit of fresh cilantro.

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Did you know that eating healthy isn’t just great for your waistline, but can also boost your brainpower?

Here’s an interesting fact: Your brain is 60% fat, made mostly of the Omega-3 fatty acid, DHA. DHA is also the main structural fatty acid in the central nervous system and retina.

Wild-caught salmon is packed with Omega-3 fatty acids, DHA and EPA.

The fatty acids and nutrients found in wild salmon support your brain, reduce cardiovascular inflammation, protect your eyes, supply natural vitamin D, help to fight insomnia, and are excellent for women who are pregnant or nursing.

And feeding salmon (which is rich in Omega-3’s) to preschool children has shown to aid in the prevention of ADHD and can even boost academic performance.

So if you’re a health nut, you should be eating more wild-caught salmon.

Wild-caught salmon is packed with Omega-3 fatty acids and this mouth-watering salmon recipe is a snap to make: http://bit.ly/omegarecipe

But sometimes sourcing and cooking wild-caught fish can be a bit intimidating. You might be land-locked, have a penchant for overcooking seafood, or your fish recipes might come out a little too… fishy.

No problem.

This mouth-watering salmon recipe is a snap to make. You’ll have the whole thing done in 20 minutes flat.

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Here’s a Pro Tip for Buying Salmon: If you’re picking up salmon fillets from the seafood counter, ask for middle cuts of the fish of equal size. Even though my wife, Alyson, eats smaller portions of salmon, we buy equal-sized fillets so they’ll cook evenly.

So if you want to upgrade your brain, go ahead and indulge in that fatty cut of wild-caught fish.

Wild-caught salmon is packed with Omega-3 fatty acids and this mouth-watering salmon recipe is a snap to make: http://bit.ly/omegarecipe

What’s your favorite way to get salmon in your diet? Leave a comment below to share your tip or recipe!



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