It was only last year that I got into eating fish. Before then, I’d just never explored it. But now, fish — expecially salmon — is one of my favorite foods. And wild caught salmon is SO good for you with its healthy fats and omega 3′s! I must confess, I didn’t cook this meal in its entirety — in the middle of chopping carrots for our side dish, I cut my finger. And I mean, I CUT my finger! So a big thanks to our roommate, JR, for helping me finish dinner and making some executive decisions on how the salmon should turn out while I tended to my wounds!
Lemon Herbed Salmon over Rice
Ingredients:
1 Salmon fillet (ours served five people!)
1/4 cup olive oil
1 lemon
Herbs de Provence
(note: this is a French spice blend that includes thyme, rosemary, basil, tarragon, and lavender flowers, if you’d like to make your own.)
1 cup brown rice
1 cup wild rice
1/4 cup herb infused olive oil (optional)
Method:
Prepare your rice as normal and add in herb infused olive oil for some extra flavor if you wish. Preheat oven to 350 degrees. Coat liberally a baking pan/dish and place the salmon skin side down in the pan. Drizzle olive oil onto the salmon to your liking. Sprinkle the Herbs de Provence onto the salmon — about 1-2 tbs. (The lavender created such a wonderful and interesting dimension to the flavor!) Thinly slice rings of lemons and place them on top of the salmon. Bake in the oven for approx 18-20 minutes, till the internal temperature reaches 145 degrees. Slice into individual portions and serve over a bed of the cooked brown/wild rice with your choice of side dish. (We chose candied carrots)
This recipe is gluten free, egg free, and soy free, and the salmon alone is grain free.
