Going Wild

One of the healthiest fats you can choose is wild salmon. 

Why wild? 

Because throughout their short lives, salmon swim from fresh water into the ocean and back into fresh water again picking up and delivering nutrients along the way. They eat algae and turn it into different omegas (about 16 of them!) including 3,6,9 and vitamin D as well.  These are all great nutrients to support better health. 

This recipe for Wild Salmon in Parchment Paper adds the power of plants – shiitakes (more D and immune supporting antioxidants), carrots and leeks, for more powerful nutrition anytime!  Enjoy this meal for dinner with a glass of wine (wine is allowed!) and no other carbs. If you’re watching your weight and/or trying to lose fat, maybe add some greens instead. Or make this a power lunch by pairing it with wild rice or sweet potato.

Wild Salmon in Parchment Paper (Serves 2)

Ingredients

4 ounces shiitake mushrooms cleaned & sliced

3 carrots julienned

1 leek, cleaned & chopped 

1 ½ Tbsp. olive oil

salt & pepper to taste

2 wild salmon fillets skinless (4oz. each)

Directions

1. Preheat oven to 400 degrees. Cut 2 12-by-17-inch pieces of unbleached parchment paper. Fold each in half crosswise to make a crease, then unfold and lay flat.

2. Mix mushrooms, carrots and leeks with olive oil and season with salt & pepper.

3. Divide veggies evenly among the parchment paper sheets and top each with piece of salmon.

4. Add 1 Tbsp. water to each serving. Fold parchment paper over ingredients to create a half-moon shape and fold open sides to create a sealed packet

5. Bake both parchment packets on one rimmed baking sheet for ~10 minutes. Serve immediately.