Feel Healthier & Boost Your Immune System with Wild Alaskan Salmon
Now is definitely a good time to take a close look at your diet and do everything you possibly can to stay healthy.
Adding wild caught Alaskan salmon is a great protein source for packing in extra micronutrients like vitamin D, A and zinc. Our wild caught salmon comes from the pristine waters of Alaska.
Check out our online shop to purchase wonderfully healthy WILD CAUGHT FISH & SEAFOOD.
Here’s a few very convincing reasons to choose wild Alaskan sockeye salmon!
– it is a significant source of B vitamins and selenium.
– wild salmon is one of the best sources of omega-3 in the world.
– wild salmon is a huge source of selenium.
– it provides an abundance of essential nutrients, exerts anti-inflammatory effects on the body, and helps reduce the risk/severity of chronic disease.
Do that fabulous body of yours a favour and eat more salmon.
One Pan Garlic Butter Salmon
- 500 grams halved white/red baby potatoes
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt divided
- 1/2 teaspoon cracked black pepper divided
- 4 wild caught salmon fillets (2 packs from Fish & Co
- 2 1/2 tablespoons minced garlic divided
- 2 tablespoons fresh chopped parsley
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup melted unsalted butter
- 3 bunches asparagus (18 spears, woody ends removed)
- 2 tablespoons dry white wine substitute with 1/4 cup low-sodium chicken broth
- 1 lemon sliced to garnish
- Heat oven to 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they're just starting to soften and brown.
- Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
- Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
- Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: grill in the last 2 minutes for charred edges.
- Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!