Baked wild salmon


By Dr. Ronald Hoffman

Serves 4

1 1/2 pounds wild salmon
1 lemon, juiced
1 teaspoon salt
3 tablespoons extra virgin olive oil
1 teaspoon salt

  1. Preheat oven to 375 degrees.
  2. Rub fish with lemon juice and salt. Rinse under cold water, pat dry and place in baking dish.
  3. With fingers, poke holes in salmon (on top surface) and pour olive oil over fish.
  4. Rub top of fish with hands and sprinkle salt on surface. Bake for 15 minutes (or more depending on how you like it).

Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S.


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