I have a bit of a strange relationship to salmon. I used to hate it. I mean really really hated it all around. But when I made the commitment to live a healthier lifestyle, I told myself I had to learn a way to cook it so I could find it at least half way decent. I spent about a year experimenting with different marinades, and different forms of cooking, until eventually it became “not so bad”. Then something amazing happened. I’m not sure when, it’s a bit of a blur, but all of a sudden I began to LOVE salmon.
Someone told me once your tastes buds change over time…must be true.
I’m obsessed. Order it whenever I can, buy it whenever I can (and it’s on sale), and strive to eat it at least twice a week. Salmon is not only filling and delicious, it’s crazy healthy with tons of benefits. Let’s explore some (1):
- Rich in Omega -3 Fatty acids an “essential” fatty acid that we must consume since our bodies don’t produce it on their own
- High in protein – almost 25 grams per 3.5oz to be exact. When you measure that out one day you’ll know why that’s pretty amazing
- Excellent source of a multitude of B vitamins
- High in Potassium and also shown to decrease inflammation- for anyone who is active or living with a rigorous fitness routine, these are clutch. Your muscles need Potassium to balance out the amount of fluid they contain. Charlie Horse’s at night? Increase your Potassium. And I don’t I need to explain why a decrease in any inflammation is beneficial…
I’ve always thought asparagus goes well with salmon, so I made that my vegetable for this dish. Garlic is known for its antiviral properties, and tastes amazinggggg, so that was easy. Threw it all onto a plate with some brown rice.
This dish makes a consistent appearance on my menu. It has just enough kick so my spicy-loving boyfriend is a huge fan, and tastes so good you’ll forget how healthy it is. I served each dish with a bit of brown rice; 1 cup for my boyfriend and about .5 cup for myself. Let’s get to it!
Sriracha Glazed Salmon
2 lbs wild caught salmon
1/3 cup plain non-fat Greek yogurt
2.5 tbsp Sriracha sauce
2.5 tbsp sweet chili sauce
1 tsp honey
cumin to taste
dash of pink Himalayan salt
dried cilantro to taste
Lemon Garlic Asparagus
1 bunch of asparagus
2 tbsp lemon juice
1 garlic clove, minced
3 tbsp olive oil
salt and pepper to taste
2 cups brown rice, dry
1.5 cups water
1.5 cups low sodium chicken broth
- Preheat oven to 350 and line a baking sheet with foil. Spray a light coat of coconut oil
- Cut the salmon into desired fillet size and place on the baking sheet
- In a medium bow, combine yogurt, Sriracha, sweet chili sauce, honey, cumin, and salt. Mix well
- With a kitchen brush, evenly coat the fillets with the sauce and sprinkle with desired cilantro
- Bake for 25 minutes or until fully cooked and salmon flakes easily
- Lay your asparagus spears on a cutting board and cut off the desired amount from the bottoms. I usually cut about an inch off starting where the spear turns white
- In a medium bowl combine the lemon juice, olive oil, garlic, salt, and pepper
- In a large Ziploc bag, throw in the asparagus spears and the combined mixture. Shake well!
- I usually let mine marinate for a bit, maybe 30 minutes
- Cook them your favorite way! I’ll either throw them on the baking sheet with the salmon or saute them in a large skillet until tender
- Combine the rice, water, and stock together in a pot and bring to a boil
- Lower the heat to low until it begins to simmer, then cover
- After about 20 minutes, turn off the heat and leave the pot covered for about 10 minutes
- Fluff with a fork and serve