Simple Wild Caught Salmon

Salmon is one of the most nutritious foods on the planet!  It helps to extend life span, avoid heart attacks and fight cancer.  Salmon has one of the highest Omega-3 content, and is packed with tons of other vitamins and minerals as well!

According to Dr. Axe, In just one 4.0 ounce wild-caught piece of wild caught salmon, there is a considerable amount of nutrition to benefit from.  Such as, Vitamin B12 (236% daily recommended value), Vitamin D (127%), Selenium (78.3%), Vitamin B3 (56.3%), Omega-3 Fatty Acids (55%), Protein (53.1%), Phosphorus (52.1%), Vitamin B6 (37.6%), Iodine (21.3%, Choline (19.2%), Vitamin B5 (18.4%), Biotin (15.1%), and Potassium (14%).

Eat This With That

I sometimes pair this salmon dish with a side of roasted broccoli (which I roasted on the same pan with the salmon) and  Parmesan Basil Toasted Orzo.  Salmon is great served warm or cold on a salad.  On the blog you will find a few salads to chose from, such as, an Arugula Salad or Mediterranean Inspired Salad  Served with a  Creamy Herb Dressing or Herb Garlic Vinaigrette.

Simple Wild Caught Salmon

Prep Time: 5 mins
Cook Time: 15 mins
Yields: 6-8 Servings


  • 1 3/4 pounds of wild caught Salmon of choice
  • 2 tablespoons extra virgin olive oil or coconut oil
  • 2 tablespoons garlic, minced (optional)
  • 2 tablespoons dijon mustard (optional)
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees. Oil an baking dish or pan with the olive oil. Use parchment paper for easy clean-up. Place the salmon, skin sided down on the pan. (for most recipes I take the skin off before cooking)
  2. If you are choosing to use, top with the garlic, one tablespoon per piece of salmon. Top with one tablespoon of dijon for each piece of salmon.
  3. Place in the oven and bake for 10-15 minutes. Do not overcook. Salmon is done when a thermometer inserted reaches 120-125 degrees. Serve immediately


Salmon is great served cold on a salad the next day.

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