In one month, I am turning 35.
During the past few years, my husband and I have become more health-conscious. Instead of just eating foods that are ” low calorie” or ” low fat,” we like to think of food as a way to obtain nutrients. Ten years ago, the two of us would have considered a “treat” to be delivered pizza or hamburgers and fries. Now that my husband and I are well into our thirties, we consider kale Caesar salads, fancy nut butter, and mouthwatering baked salmon to be ” indulgences.”
I have a few rules when making salmon at home
- Spending a few extra dollars on wild-caught is well worth it.
- Don’t overcook it!
- Keep the flavors simple, and enjoy the taste of the fish!
- Enjoy every bite! Because seriously, an excellent piece of fish is not cheap.
Wild-caught salmon is an excellent source of vitamin D. If you’re like me, this dinner is excellent to have once in a while, but when t comes to feeding my hungry family of five, I cannot spare this kind of expense all the time.
When we want to make sure we are getting enough vitamin D, even on nights when we’re not feasting on salmon. Nature Made® Vitamin D is a fantastic way to fill that void.
Baked Salmon with Rosemary and Almonds
1 1.5 filet of wild-caught salmon- or any size of your choosing
1/2 cup of chopped almonds
2-3 sprigs of fresh rosemary
2-3 tablespoons of olive oil
salt and pepper to taste
juice of one small orange
Method: Place salmon on a sheet pan and preheat oven to 400 degrees. In a food processor, pulverize two sprigs of rosemary, not the stems. Set aside. Chop almonds. Sprinkle almonds and rosemary on top of the salmon. Drizzle the salmon with olive oil and salt and pepper to taste. Place orange slices on top of the salmon and juice the orange on top of it. Bake for 18 minutes. Or at a different time if you’re portion size is different.
This salmon is a great way to serve my family something healthy to help us healthy this holiday season.