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Baked Wild Salmon with Dijon Mustard and Capers
Prep time
Cook time
Total time
Wild caught Alaskan salmon is one of the very best sources of omega-3. It is also one of the few choices of foods containing vitamin D. Because they eat what nature intended for them to eat, munching on things like red seaweed, wild salmon has a deep red colour and high astaxanthin content. Whereas farmed salmon has a 1:1 ratio of omega 3 to omega 6, wild salmon typically has 600-1000 times the amount of omega 3 compared to omega 6. The capers, mustard and tomatoes further boost antioxidant profile of this dish.
Author: Helen Papaconstantinos
Recipe type: Entree
Cuisine: Mediterranean
Serves: 2
Ingredients
- 2 wild salmon fillets, ¼ pound each
- 1 small organic lemon
- 2 TBS extra-virgin olive oil
- 1 TBS organic Dijon mustard per piece of fish
- Half pint of organic baby tomatoes
- 1 TBS organic caper berries, rinsed well
- 4TBS Italian parsley leaves, chopped
- Sea salt, freshly ground black pepper
Instructions
- Preheat oven to 350F. Place washed salmon fillets into a baking dish just big enough to hold them. Drizzle with olive oil, and sprinkle with sea salt and freshly ground black pepper.
- Using the back of a spoon, smear the fish with the Dijon mustard. Cut half of the lemon into slices and arrange around the fish along with the baby tomatoes and capers. Top with chopped parsley.
- Bake in the preheated oven for approximately 30 minutes (or until fish flakes with a fork and is no longer raw inside.Serve with radicchio salad, roasted fennel bulb and cauliflower rice or other vegetables.
