In terms of health benefits, salmon is an ideal meal. Having two servings of salmon each week has been said to help reduce risk of having a heart attack, help control blood pressure and infuse your body with all kinds of beneficial vitamins.
Our roasted salmon recipe can get you started. When you’re choosing a full side of salmon, make sure it’s firm to the touch, and look for a bright, deep color. A full side of salmon serves six to eight people. It can be served hot, cold or room temperature, depending on the occasion.
To cook, use a sheet pan with a small lip, and place a sheet of parchment paper on top. Create a layer of rock salt, or very coarse salt, on top of the paper before placing the salmon skin side down. Placing the salmon atop salt helps keep the fish moist and imparts flavor into the fish. Drizzle some olive oil and rub into the fish, while seasoning with salt and pepper.
I like to score the salmon while it’s still raw, so it’s easier to make portions once it’s cooked. You’ll want to check the fish at about 15 minutes. It should be firm, but with a little give.
Salmon is considered one of the greatest sources of omega-3 fatty acids called EPA and DHA. It is a key source of protein and is high in a multitude of B vitamins, including B2 and B12. B vitamins help produce energy and control inflammation. Salmon, particularly wild salmon, is also a great source of potassium. Potassium helps reduce the risk of stroke and helps control blood pressure. Salmon is also low in calories, with a 3.5-ounce serving of either wild or farmed salmon hovering around 200 calories.
Recipe: Roasted Salmon
Yeild: 6-8 Servings
Whole side salmon, skin on