Anti-Inflammatory Super Salmon

I know the temperatures are below freezing (except for that one, awesome, super humid, but warm day last week) but wild salmon is a go-to any time of the year for me.  I love making a large portion ahead of time and pair it with different veggies as the week goes on.  Meals on the go are a must for me, but I still prefer warm foods that can be heated in the oven or on the stove top (as opposed to zapping the nutrients away in the microwave).

My experience in purchasing salmon,  is to as much as possible choose wild versus farm-raised when I can and here is why.  Wild salmon is caught in its natural environment while farm-raised salmon has the possibility of many contaminants as well as possibly a higher omega-6 fatty acid content.  Whether you go for wild or farm-raised, read on to find my recipe and let me know what you think or if you've tried this before.

 

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Ingredients:

16 oz wild salmon filet      
2 cups Brussel sprouts
2 cups cubed sweet potato
½ shallot
1 large clove garlic
1 drop DoTerra oregano oil
Himalayan sea salt
Lemon Pepper
Pinch of Cayenne Pepper
1 Lemon
1 Cup Fresh Blueberries (Frozen work as well)
¼ cup Balsamic Vinegar

 

 

 

 

 

Directions:

1)    Preheat your oven to 400 Degrees.

2)    Toss your cubed sweet potatoes with olive oil, a pinch of cayenne pepper, and Himalayan sea salt.  Place in the oven for 15 minutes.

3)    In the meantime, toss the Brussel sprouts with the juice of ½ lemon Himalayan sea salt, lemon pepper and olive oil.  Set Aside.

4)    Mash up 1 cup of fresh blueberries with ¼ cup olive oil, a generous pinch of salt and lemon pepper, and ¼ cup balsamic vinegar.

5)    Take out the sweet potatoes.  Lightly oil the salmon on each side and place on a baking sheet adding to the potatoes.  Top the salmon with blueberry mixture.

6)    Cut up the other half of the lemon and place on the baking sheet.

7)    Place back in the oven for 15 minutes with the last 2 minutes on broil.  Enjoy.