Feel Healthier & Boost Your Immune System with Wild fish
Now is definitely a good time to take a close look at your diet and do everything you possibly can to stay healthy.
Adding fatty fish like salmon and tuna to your diet are great protein sources for packing in extra micronutrients like vitamin D, A and zinc. Our wild caught salmon comes from the pristine Canadian waters and our Queensland Albacore Tuna is a fast breeding tuna having only spent a few years in the ocean unlike a bigger species – Yellow Fin.
Check out our online shop to purchase wonderfully healthy WILD CAUGHT FISH & SEAFOOD.
Don’t forget, an oyster a day also keeps the doctor away!
One of healthiest ways to cook fish is oven baking. And what’s even better is, if you follow a ‘one pan’ fish recipe it’s so easy, so delicious and only one pan to wash!
Do that fabulous body of yours a favour and eat more seafood.
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!