Green salad with mustard vinaigrette
and brown rice with toasted almonds
Roast Salmon with Pesto
2 Tbsp.of store bought pesto or homemade
16 oz. Salmon (figure 6-8oz. per person)
1. Preheat oven to 400ºF.
2. Rinse salmon briefly under cold water and pat dry with a paper towel.
3. Spread pesto evenly over the salmon and place on the baking sheet. Roast for 15-18 minutes, or until the salmon is cooked through and no longer pink inside. Serve immediately.
Green Salad With Mustard vinaigrette
3tbsp white wine vinegar
1tsp Dijon mustard
1/2 tsp minced garlic
3/4 tsp kosher salt
1/4 tsp cracked black pepper
1/2 cup good olive oil
Salad greens or musclun mix
In a small bowl whisk together vinegar,mustard,garlic, salt and pepper.
While whisking slowly add olive oil until emulsified.
Toss with greens with just enough dressing to moisten and serve!
Make brown rice acoording to directions on the package.
Toast sliverd almonds in a small saute pan untill lightly brown.
Toss in almonds with the rice and serve
Enjoy your meal!
(Thanks naptime chef for the insperation!)
Health Benifits of wild caught salmon vs Farm raised
Despite being much fattier, farmed fish provide less usable beneficial omega 3 fats than wild fish.
Due to the feedlot conditions of aquafarming, farm-raised fish are doused with antibiotics and exposed to more concentrated pesticides than their wild kin.
Farmed salmon, in addition, are given a salmon-colored dye in their feed, without which, their flesh would be an unappetizing grey color.