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| Baked Wild Salmon Fillet With Caramelized Vegetables |
Wild salmon has numerous health benefits, and one of the little known but probably best benefits is the antioxidant astaxanthin which is found only in the wild species.
Ingredients: 4 wild salmon fillets (6-8 oz.each); 2 sweet potatoes; 1 onion, peeled and sliced; 1 red pepper, sliced; 1 large carrot, peeled and cut on bias; 2 tbsp. pesto sauce; 1 tbsp. capers; 1/2 lemon; extra virgin olive oil as needed; sea salt and black pepper to taste.
Recipe: If the salmon fillets have skin, make sure you scrape off all fish flakes that might be present. Brush the salmon fillets with some olive oil and season them to taste with salt and pepper. Arrange them in a baking dish, skin down, and sprinkle them with lemon juice lightly. Slice 4 thin slices of lemon and place them on each salmon fillet. Bake at 450 F for about 20 minutes, or until ready. In the meantime, heat a large cast-iron pan on the stove with some oil, and saute all the vegetables individually at high temperature. Sprinkle the veggies with some brown sugar (I used brown organic coconut sugar), and season then to taste. Place the veggies in another baking dish and bake them until they have some color and are soft. Serve the dish with a drizzle of pesto and capers. I also served the wild salmon with a wedge of polenta. You can see my polenta recipe on this page.
