Baked Wild Salmon with Dijon Mustard and Capers
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.
