Feel Healthier & Boost Your Immune System with Wild Alaskan Salmon

 In Sustainable, Sustainable seafood

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

One Pan Garlic Butter Baked Salmon with crispy potatoes, asparagus and a garlic butter sauce with a touch of lemon. A complete meal on one tray using minimal ingredients you already have in your kitchen! Full of flavour and so easy to make!
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: seafood
Keyword: easy, grilled, salmon
Servings: 4
Calories: 513kcal


  • 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!


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