Happy Fish Friday! During Lent, it’s nice to have a few additional recipes on hand other than going to a fish fry. Cooking fish is actually easier than you might think, so if you are new to cooking Salmon this is an easy and very healthy recipe you will love! This recipe doesn’t skimp on taste either, it’s full of flavor – so much so that I may have been trying to lick my plate after it was all gone. My 5 year old gave it two thumbs up as well = kid approved!
I got my Wild Caught Salmon Fillets at Whole Foods in Mason and I love that they come in individual packs. It makes preparing easy since not everyone in our family like seafood.
I have been learning more about the differences between farm raised fish and wild caught. I found this great chart from That Organic Girl that explains the differences and why I will no longer purchase farm raised fish.
This recipe is perfect with a light spinach salad and the pear is a delicious way to balance the flavors with the heavier glaze on the salmon. I opted not to use a dressing on the salad because the glaze over the salmon gives it plenty of flavor. Enjoy! What is your favorite fish?
- 1/4 cup of Whole Foods 365 Brand Maple Syrup
- 1/4 cup of balsamic vinegar
- 2-3 cloves of crushed garlic
- Sliced Pear
- Crushed Walnuts
- Preheat oven to 450 degrees.
- Mix together fresh garlic, maple syrup and balsamic vinegar in a bowl.
- Line baking pan with parchment paper, place salmon skin side down.
- Season with salt and pepper.
- Brush half the glaze over the salmon.
- Bake 10 minutes, brush salmon with remaining glaze and cook for additional 5 minutes or until salmon flakes with a fork.
- Mix together spinach salad with sliced pear and crushed walnuts and place salmon over salad to plate. Enjoy!