Salmon has become a staple in my kitchen these days. Not quite like chicken, but getting there! I try to incorporate more wild fish into our diet and wild salmon is the most readily available in my grocery store. I usually buy wild sockeye salmon because it’s very high in omega-3 fatty acids. Since our bodies cannot produce these fatty acids, it’s important that we eat food containing it. Omega-3 fatty acids promote heart health by lowering triglycerides which is essentially the fat in our blood.

I never fry fish in my apartment because it takes days to air out the fishy smell. Plus, it often leaves my stove very messy from the oil splattering everywhere. I love this salmon recipe because it works well in your oven, which means easier cleanup and no fishy smell in your house! I also love the soy sauce in the recipe because it adds such a nice Asian flavor to the dish. Serve with a side of rice and veggies and you’ll have a delicious healthy dinner in no time!  

Recipe
Yield: 2 servings

INGREDIENTS:
2 salmon fillets, skin on
3 tbsp. extra virgin olive oil
2 tbsp. low-sodium soy sauce
1 tbsp. whole grain mustard
2 cloves garlic, minced or finely chopped
pinch of red pepper flakes

DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. In a bowl, whisk together the oil, soy sauce, mustard, garlic and red pepper flakes.
3. Rinse salmon with water and pat dry with a paper towel. Place salmon into the bowl and gently toss to evenly coat with the marinade. Let sit for 5 to 10 minutes.
4. Place salmon skin side down onto a foil lined baking sheet and bake for about 10 to 12 minutes.
5. Remove skin (optional) and serve immediately.