A staple in our weekly dinner rotation.
1 large salmon filet (wild is yummier) or 2 smaller filets -we enjoy skin left on
Place salmon skin down in baking dish lined with foil.
Top salmon with lemon juice, rub with grainy mustard, plop tons of sliced fresh ginger and chopped green onions on it.
Little bit of salt. You can add some parsley/dill here if you want.
Drizzle with some good olive oil.
Bake at 375 for between 20-45 minutes depending on thickness of your filets.
Served this week with wilted spinach, roasted red pepper and sweet potato fries. (other nice options are brown rice, roasted zucchini or eggplant, bean salad)
Voila – you have your daily dose of omega 3.
