Wild salmon. So great, so easy to make and so fast to prepare. It’s also a perfect source of Omega 3s -essential to our diets. These good fats help cut the bad triglycerides and are essential for brain health. Salmon is also an extremely low glycemic food full of quality protein. There is good quality farmed Atlantic salmon too, but pay attention to where it comes from and what the farming conditions are. In general, wild is better. A dinner of our favorite orange fish, mixed green salad with olive oil, avocado and some steamed fresh green beans will take 20 minutes all in. Go for an hour walk after dinner and you have just made a big investment in your health. Here is the recipe we used to cook the fish in the photo above.
15 minute pan salmon
Pre heat over to 400. Spray a cast iron pan with a touch of avocado oil. Place over medium-high heat on stove top. Cut fish into portions. Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness).