I have always been a fan of baked salmon, however I only recently become a fan of fresh dill. I have never been very comfortable cooking with dill because I never knew what to pair it with. Since it is summer and I am feeling adventurous, I decided to try something new. I absolutely love this fresh Lemon and Dill Salmon recipe. It is more than perfect for summertime.
Salmon is well-known in the nutrition world as a good source of Omega-3 fatty acids. Omega-3 fatty acids are good for our health because they are anti-inflammatory. Other sources of Omega-3 fatty acids include: fish oil, olive oil, avocados, and almonds.
1lb wild-caught salmon
1 Tbsp tea seed oil
1 tsp sea salt
1/8 tsp black pepper
1 bunch dill, chopped
1 small lemons, 1/4 inch slices
1/2 cup organic vegetable stock
1. Heat oven to 350 F degrees
2. Line a large baking sheet with parchment paper.
3. Place 3-4 lemon slices and 1 Tbsp chopped dill on the baking tray.
4. Rinse salmon then dry. Rub both sides of salon with tea seed oil, sea salt and pepper.
5. Place 3-4 lemon slices and 1 Tbsp chopped dill on top of salmon.
6. Add organic vegetable stock to the baking dish to surround the salmon
7. Cover with aluminum foil and bake for 20-25 minutes. (cooking time varied depending on thickness of salmon)
Note: Serve hot or take salmon out of the oven to cool for an hour before serving
This salad is composed of beautiful color combinations and fresh flavors that are perfect for summer. It has a nice fusion between mexican and asian flavor profiles. I love switching it up every now and then from the standard ‘leafy green’- based salad. For those of you who have never experimented with Jicama, let me introduce you to one of my favorite vegetables. Jicama also pairs well with some chili and lime for a refreshing snack.
Simple. Quick. Refreshing.
Prep time– 10 minutes Serves– 4
1 bunch pink radishes, thinly sliced (round or sticks)
1 english cucumber, thinly sliced
1/2 small jicama, peeled and sliced into sticks
1/2 mango, cut into cubes
1/2 cup, chopped cilantro
Lime Vinaigrette Dressing
1/4 cup lime juice (about 3 limes)
1/2 tsp celtic sea salt
1/3 cup extra virgin olive oil
Drizzle 1/2 of dressing over the salad lightly. Toss and then adjust with more dressing if needed. Top with a pinch of cayenne pepper.
Note: Add some quinoa plus tofu or grilled chicken to turn this appetizer salad into a main dish.
Recipe adapted from Isabel’s Cantina
A fresh, light & zesty summer dinner in just 35 minutes! Baking fish in the oven is one of my favorite cooking methods. I am a huge fan of working smart in the kitchen as opposed to working hard. While the fish is in the oven, there is plenty of time to reduce the sauce and to do a quick clean up of the kitchen.
Citrus Marinade – 5 minutes
Zest of 1 orange
Zest of 1 lemon
½ cup orange juice*
2 Tbsp lime juice*
2 Tbsp lemon juice
½ tsp minced ginger
Fish- 30 minutes
1.5 lbs of wild sea bass (you can use tilapia, salmon, or black cod)**
½ tsp salt, divided
1 tsp Dijon mustard
Mix ‘Citrus Marinade’ ingredients together, split into two parts.
Place fish in half of ‘Citrus Marinade.’Refrigerate for 10 minutes.(Can leave in marinade for 20 minutes for more flavor)
Turn on oven to 400F degrees
Place fish in oven for 10-15 minutes or until cooked
In the meantime, place Dijon and the remainder of ‘Citrus Marinade’ in a medium saucepan. Bring to a simmer until the liquid is reduced by ½.
Pour the reduction over the fillets.
** Fish guidelines: Choose wild over farmed. Choose fresh over frozen.
[Recipe adapted from Rebecca Katz]
Place fish over sautéed vegetables for dinner or over a salad for lunch.
I am always looking for ways to re-create a healthy version of my favorite childhood foods. Okay let’s be real, cereal was also a favorite food of mine in college. This is one of many breakfasts that I have created to satisfy this burning cereal desire within me.
The yogurt contains the creamy element. The nuts represent the much required crunch. The strawberries provide the sweet component. The cinnamon provides the comfort element.
3/4 cup greek yogurt (can use goat-milk yogurt too)
1/2 cup cooked quinoa
8-10 raw almonds, chopped
1 Tablespoon ground flax seeds
1/4 tsp cinnamon
2-3 strawberries, sliced
Mix all ingredients together and enjoy a simple/ quick and balanced cold breakfast cereal.
Note: toasted nuts add another element of flavor to this dish. To keep things exciting, switch around with different types of nuts and berries.