Considered by many the “filet mignon of the sea”, salmon is a great source of protein, omega 3 fatty acids and vitamin D; it’s pretty easy and fast to make, but be careful not to over cook it as it gets tough, dry and overwhelmingly fishy easily.
2 lb wild-caught salmon fillets
4 tbsp of olive oil
1/2 tbsp of Dijon mustard
1 tbsp of lemon
1 tbsp of garlic powder
20 – 25 leaves of fresh sage
2 tbsp of pine nuts (optional)
Salt to taste
- Preheat oven to 375
- Using a mortar and pestle grind 10 sage leaves, transfer to a small bowl and combine with 2 tbsp of oil, lemon, mustard, garlic powder and salt.
- Dry the salmon fillet with a paper towel, rub with the sage mixture, place over a cookie sheet and let marinade for 30 minutes (optional)
- Bake until it easily flakes. This may take 10 to 20 minutes depending on the salmon’s thickness.
- In a small skillet, saute the remaining sage leaves, oil, pine nuts and a pinch of salt, until the nuts are slightly brown and the sage leaves crispy
- Spread the nuts and crumbled leaves over the cooked salmon and serve.