Do you ever have those days where you’ve deprived your body of so many nutrients for so long that all you want to do is pump vegetables into your system? Well after the 4th of July weekend, I was definitely craving some vitamins. I love crappy holiday food: chips, hot dogs, burgers, beer…but after bingeing on crap for
four one day, all I could think about was salmon…and bagels, but that’s a post for another time.
My mom made fish more often than I cared for growing up, which made my life difficult, considering my hatred for vegetables and fish. I basically only wanted to eat the rice pilaf, but all of that changed when she started making salmon on the regular. Suddenly my eyes were opened to the wonderful possibilities of fish. I felt like Ratatouille when he eats the lightening-charred mushroom for the first time. There are so many different ways to cook/eat salmon, but my go to for a healthy recipe is always a simple dill salmon.
Wild Caught Alaskan Salmon, fresh or frozen
1/2 tablespoon butter, cold
Dill, fresh or dried
Preheat your oven to 400. If using frozen salmon, defrost over night in the fridge.
Drizzle a baking dish with olive oil. Place the salmon filet(s), skin side down, in the baking dish. Top each salmon piece with 1/2 tablespoon of butter, sprinkle generously with dill and pop in the oven.