This superfood from the sea is packed with brain-boosting, mood-enhancing, anti-inflammatory omega-3s. Along with omega-3s, the protein in salmon improves brain function by supporting neurotransmitters. Protein is also essential for building muscle and repairing tissues. The combination of healthy fats and protein in salmon support weight loss by promoting fat burning, increasing satiation and reducing cravings.
Always go wild when selecting salmon. Wild salmon has 20 percent more protein, more omega-3s, and 400 percent more astaxanthin. Astaxanthin is a powerful antioxidant that gives salmon its pinkish hue. Astaxanthin is a potent anti-inflammatory nutrient that helps boost immunity, protect skin from sun damage, support heart health, promote eye health, and prevent cancer. Salmon is also a good source of vitamin D, selenium, and phosphorous.
2 pounds wild salmon fillets
- Preheat a rimmed baking sheet by placing it 4 inches under the broiler for 10 minutes.
- Remove the sheet from the oven and lay the salmon skin-side down. Season with sea salt and broil for 4 minutes.
- Transfer salmon to a plate and cover for 5 minutes to rest.
4 1 1/2 inch thick wild salmon fillets, skin-on (about 2 pounds)
1 tablespoon unsalted butter
1 lemon, juiced
- Place a rimmed baking sheet on the lowest rack in the oven and preheat the oven to 500 degrees.
- Dry salmon with paper towels and sprinkle with sea salt.
- Once the oven has reached 500 degrees, reduce heat to 275 degrees and place salmon skin-side down on preheated baking sheet.
- Roast for 8 minutes.
- Transfer salmon to a plate, top each fillet with 1/4 tablespoon of butter and cover for 5 minutes to rest.
- Drizzle with fresh lemon juice before serving.