Besides the salmon, this delicious recipe uses just four ingredients, making it a quick and easy to fix for dinner with a side of sautéed leafy greens and brown rice or quinoa.
In addition to being an excellent source of omega-3 fatty acids, an essential nutrient noted for its anti-inflammatory and heart protective benefits, salmon is also an excellent source of nutrients like vitamin D, vitamin B12 and selenium. Whenever possible, purchase wild-caught salmon, since it has the lowest risk for contamination from mercury and other contaminants found in other types of seafood (source: whfoods.com).
Serves: 2-3 depending on size of the filet
- 1 salmon filet (enough for 2 people)
- 2 tablespoons dijon mustard
- 2 tablespoons reduced-sodium tamari sauce
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
Stir ingredients together in a shallow bowl and place salmon (skin side facing up) in marinade. Put the bowl in the fridge for at least 20-30 minutes up to a few hours. About 10 minutes or so before you’re ready to begin cooking the salmon, preheat the oven to 425 F. Once oven is preheated, remove salmon from marinade, place it skin side down in lightly oiled oven-safe glass baking dish. Drizzle a couple spoonfuls of the marinade over salmon and place baking dish in the oven. Let it bake for about 20-30 minutes depending on filet’s thickness and your level of desired firmness. Salmon is done when meat easily flakes off with a fork. When it’s done, remove from the oven and enjoy.