Wild Caught Salmon with Herbal Rub

This is a great recipe for beginners. Salmon is good for you! Wild caught salmon (as opposed to farm raised) is better. You can bake salmon in the oven or grill it. Cook times may vary depending on your oven temperature and the thickness of your salmon fillets. In general if your salmon is flaky, it is done.

Ingredients

• 1/2 cup basil
• 2 teaspoon extra virgin olive oil
• 1 teaspoon roasted organic garlic
• sea salt and black pepper to taste
• 2 wild caught salmon fillets

Mix the basil, olive oil, garlic, salt and pepper in a bowl, cover and refrigerate for 2 days. Rub it on your salmon steaks and bake or grill. 

Grill - fold each salmon steak in tin foil (I make a little tin foil pocket) and cook 10 minutes on each side around 400°

Oven - fold each salmon steak in tin foil, place in a baking dish and cook around 375° for 35-45 minutes

I like to eat this salmon on top of a giant salad. You get a few servings of veggies all at once which is nice. This salad has (all organic) spinach, broccoli, carrots, onions, yellow squash, cucumbers, almond slices and raspberry vinaigrette dressing. 

Salad dressings can be tricky. Here's another food that can come in deceiving packaging to look "all natural" when it's not. Read the ingredients! If there are ingredients you can't pronounce, artificial colors/flavors or excessive grams of sugar, put it back on the shelf. 

You can also serve this on a bed of organic brown or wild rice with a side of veggies. 

My mother hated salmon before she tried this recipe. She always said it tasted too "fishy"but she LOVES this salmon dish.