Looking for a quick healthy way to incorporate Omega 3 and Vitamin D?? This is your recipe. No sauce, one pan, minimal chopping, and your main dish is ready in 15 minutes! If you have a choice, wild salmon is much better for you than farm raised salmon and it tastes so much better too. It has a higher percentage of Omega-3 fats and it has much less contaminants than farm raised salmon. Some of the studies I’ve read about the contaminants in farm raised salmon are kind of scary. If you can’t find fresh wild salmon – go for frozen wild. You might have to let it thaw during the day, but it’s better than farmed.
The combination of the citrus and the sun dried tomatoes in this recipe are surprisingly incredible! I love that it’s so easy too.
- 4 slices fresh lemon
- 4 slices fresh orange
- 2 (6 to 8-ounce) skinless salmon fillets
- Sea salt and freshly ground black pepper
- 1/4 cup diced yellow onion
- 2 tablespoons freshly chopped parsley
- 2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
1) Preheat the oven to 375 degrees F.
2) In a large 9 by 13 baking dish layer lemons and oranges on the bottom. Season salmon with salt and pepper and place over the citrus.
3) In a small bowl mix the parsley, sun-dried tomatoes, onion and tomato oil. Divide mixture on top of the salmon fillet.
4) Place the baking dish in the oven and cook for 8 to 10 minutes or until flakes.