Spring and Summer are my favorite times to eat fish. But I really could eat seafood everyday all year round. Lately, I've been into fresh, easy and fast. This wild alaskan salmon dish checks all the boxes and it’s so easy you can cook it with your eyes closed. Well maybe you might want them open? Either way let’s get cooking!
Serves 4-6 people
4-6 WILD ALASKAN SALMON Fillets (please no farmed fish)
1 bulb of fresh fennel
2 blood oranges
2 full garlic bulbs
Pink Salt + Fresh Ground Pepper
COOKING TOOLS: oven, Non-toxic metal sheet pan, paper towels and prep plate, chef knife and cutting board.
1.PREHEAT the Oven to 325 degrees.
2.Grab your prep plate, take 2 sheets of paper towels and place on the plate. Gently, clean your salmon fillets, pat dry and place on top of the paper towels.
3.While they hang out slice your blood oranges, and cut the end of your bulb of fennel off. Set Aside. (TIP:The bulb can be cut up and eaten or saved for later.) Once dried place your salmon fillets on top of the sheet pan, drizzle with MCT OIL. Sprinkle Pink salt + Fresh ground pepper on top. Place one slice of Blood orange on each fillet. Then gently pick apart the fennel and place on top of the orange. Take the remainder of the Fennel and place next to the Salmon. Last, take your bulb of garlic and place on the pan. (You can break it apart a little too. )
4.Bake for 15-20 min. It's done when SALMONS flakes to touch of fork in the thickest part of the fillet.
TIPS: If you can’t afford wild alaskan salmon, you can replace it with mahi mahi, wild cod or anything for that matter. To Serve the salmon with a summer salad, white rice, or even boiled potatoes topped with butter. Our favorite way to have it is paired with seaweed and white rice! Enjoy!
-Cheers Nicole x