This Salmon fillet is with baby greens and potatoes an excellent source of vitamin B12, vitamin D, selenium, and my favorite fish recipe. It’s so go, I could eat it everyday.
Benefits of the Salmon Fillet
According to Dr. Axe, Salmon Contains more than a day’s worth of vitamin D in just one serving, eating wild-caught salmon helps maintain optimal health in a variety of ways. This is important, as Vitamin D deficiency is been linked to everything from cancer to multiple sclerosis to rheumatoid arthritis and heart disease. D. Alexander Parker, PhD, associate professor of epidemiology and urology at Mayo Clinic in Florida, suggests that one-quarter of Americans suffer from low levels of vitamin D. This stresses the need for all of us to supplement or eat vitamin D-rich salmon on a regular basis. Another study by the National Health and Nutrition Examination Survey found that 7.6 million children across the U.S. were vitamin D deficient. This is defined as less than 15 ng/ml of blood.
Salmon Fillets with Baby Greens and Potatoes
- 4 Skinless salmon fillets
- 4 lime or lemons, sliced into thin slices
- 2 red potatoes, cleaned and sliced on ¼ thick rounds
- 1 cup frozen peas
- 2 cup mixed baby green and arugula salad, washed and dried
- 4 radishes, thinly sliced
- 1 to 2 tablespoons red wine vinegar
- Olive oil
- Salt and pepper
- Preheat the oven at 375°.
- Season the salmon fillets with generous amount of coriander, salt and pepper.
- In a large pan filled with salted water, cook the red potatoes rounds. When almost done 6 to 8 minutes, slightly tender when pierced with a knife add the frozen peas. Cook for another 2 minutes.
- Drain and transfer to a large salad bowl.
- Drizzle with some olive oil and season with salt and pepper. Mix well and set aside.
- Line a cookie sheet with aluminum foil.
- Spread the lime on the cookie sheet.
- Sit in top the salmon fillets and place a couple more slices of lime over the fillets.
- Bake in the oven for 15 to 18 minutes.
- Remove from the oven and lightly drizzle olive oil over the fillets.
- Add the thinly sliced radishes, baby green and arugula to the potatoes.
- Add the vinegar and more olive oil to season and toss well.
- Divide the salad amongst 4 dishes and place the salmon fillets over it.
Ready: 35 Minutes
Creamy Dill Salmon
6 oz wild salmon fillet, skin-on, pin bones removed
1 tbsp extra-virgin olive oil or melted ghee
Sea salt and cracked black pepper to taste
2 tbsp extra virgin olive oil or ghee
3 cloves of garlic, crushed into a paste
1/2 cup dry white wine or chicken stock
3 tbsp coconut full-fat coconut milk
2 tsp dried Dijon mustard
2 tsp chopped fresh lemon juice
1/4 chopped fresh dill
1/2 tsp sea salt
1/2 tsp cracked black pepper
Preheat over to 400°F using a parchment paper rub the salmon fillet with the tbsp olive oil or melted ghee, season both sides with salt and pepper. Place the fillet skin side down on the parchment paper. Set aside while preparing the sauce.
Melt 1 tbsp of the ghee or olive oil in a saucepan over medium heat and sauté the garlic until fragrant and lightly browned about 1 minute. Pour in the wine or chicken stock bring to a boil. Simmer for 5 minutes until reduced by half.
Meanwhile, place the salmon in the oven and roast for 6 to 7 minutes, until the fillet flake slightly in the center.
Whisk the remaining ingredients into the sauce pan and simmer on low until the fish is ready.
Remove the skin from the salmon and serve hot with the sauce spooned over the top.