20-Minute Wild Sockeye Salmon over Garlic Zucchini Noodles (The Wild Diet, Paleo-Friendly)


Wild-caught salmon is packed with Omega-3 fatty acids and this mouth-watering salmon recipe is a snap to make: http://bit.ly/omegarecipe

Did you know that eating healthy isn’t just great for your waistline, but can also boost your brainpower?

Here’s an interesting fact: Your brain is 60% fat, made mostly of the Omega-3 fatty acid, DHA. DHA is also the main structural fatty acid in the central nervous system and retina. And feeding salmon (which is rich in Omega-3’s) to preschool children has shown to aid in the prevention of ADHD and can even boost academic performance.

So if you’re a health nut, you should be eating more wild-caught salmon.

Wild-caught salmon is packed with Omega-3 fatty acids, DHA and EPA. The fatty acids and nutrients found in wild salmon support your brain, reduce cardiovascular inflammation, protect your eyes, supply natural vitamin D, help to fight insomnia, and are excellent for women who are pregnant or nursing.

But sometimes sourcing and cooking wild-caught fish can be a bit intimidating. You might be land-locked, have a penchant for overcooking seafood, or your fish recipes might come out a little too… fishy.

No problem.

This mouth-watering salmon recipe is a snap to make. You’ll have the whole thing done in 20 minutes flat.

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So if you want to upgrade your brain, go ahead and indulge in that fatty cut of wild-caught fish.

Here’s a Pro Tip for Buying Salmon: If you’re picking up salmon fillets from the seafood counter, ask for middle cuts of the fish of equal size. Even though my wife, Alyson, eats smaller portions of salmon, we buy equal-sized fillets so they’ll cook evenly.

Wild-caught salmon is packed with Omega-3 fatty acids and this mouth-watering salmon recipe is a snap to make: http://bit.ly/omegarecipe

20-Minute Wild Sockeye Salmon over Garlic Zucchini Noodles (The Wild Diet, Paleo-Friendly)
 
Prep time
Cook time
Total time
 
If you're picking up salmon fillets from the seafood counter, ask for middle cuts of the fish of equal size. Even though my wife, Alyson, eats smaller portions of salmon, we buy equal-sized fillets so they'll cook evenly.
Author:
Serves: 2
Ingredients
  • 1 pound wild-caught sockeye salmon filets
  • 3 tablespoons cilantro, chopped
  • 3 garlic cloves
  • 1 tablespoon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 tablespoons freshly squeezed lemon juice
  • lemon slices and cilantro for garnish
  • 2 zucchinis
Instructions
  1. Preheat oven to 450°F, and line a baking sheet with foil. Lightly grease foil to prevent sticking.
  2. Chop 3 tablespoons of cilantro. Peel and mince 3 garlic cloves.
  3. In a small bowl, mix together chopped cilantro, minced garlic, 1 tablespoon mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper, 2 tablespoons olive oil, and 2 tablespoons freshly squeezed lemon juice.
  4. Lay salmon fillets on the lined-baking sheet (skin side down), and spoon the cilantro-mustard sauce all over both sides of the fish.
  5. Bake in the oven for 10-14 minutes, until just cooked through and flaky. Avoid over cooking or it will be dry.
  6. Meanwhile, use a spiralizer, julienne peeler, or vegetable peeler to turn your zucchinis into noodles, and lightly sautee in a skillet with a bit of olive oil to warm and soften and sprinkle with garlic powder.
  7. Plate the zucchini noodles, add a bit of salt and pepper over the top, and top with a salmon fillet. Garnish each fillet with a slice of lemon and a bit of fresh cilantro.

LAND-LOCKED? HERE’S HOW TO CHOOSE THE BEST CANNED FISH

I always keep a can of wild-caught salmon or sardines in my bag for protein emergencies.

You may have heard about the big commercial trawlers that produce the vast majority of canned fishthey swoop up all kinds of unwanted bycatch, destroying the natural ecosystems of the sea in the process. For something so convenient, canned tuna, salmon, and sardines can be awfully taxing on the environment.

But there is an ethical option out there! Wild Planet’s Wild Alaskan Pink Salmon is caught using eco-friendly fishing practices, ensuring that oceans and rivers will continue to thrive. They avoid trawling or using Fish Aggregation Devices to capture their catch, and instead opt for methods that don’t disrupt the natural environment and helps keep salmon populations healthy.

Better yet, these ethically-sourced fish are also incredibly delicious. Each salmon is hand-filleted and canned right after it’s caught to preserve its soft, supple texture. Since the only ingredient Wild Planet adds to their non-GMO salmon is salt, all you’ll taste is the natural flavor of the fish. Plus, since Wild Planet uses only BPA-free cans, you’ll know that no harmful chemicals are entering your kitchen. Bottom line: This canned salmon really tastes like salmon.

HOW TO GET YOUR WILD SALMON FOR FREE

Ready to give wild salmon a try? For a limited time, Thrive Market is offering all new users two free cans of Wild Planet Non-GMO Wild Alaskan Pink Salmon on the house. And good news for existing member: You can still get in on the fun—just place an order over $50 to receive your free cans!

For a limited time, get two free cans of Wild Planet Non-GMO Wild Alaskan Pink Salmon on the house: http://bit.ly/fbmsalmon

What’s your favorite way to get salmon in your diet? Leave a comment below to share your tip or recipe!

7 thoughts on “20-Minute Wild Sockeye Salmon over Garlic Zucchini Noodles (The Wild Diet, Paleo-Friendly)

  1. I love salmon but haven’t had it since 2011 when then Fukushima disaster happened. They are still dumping toxic water into our ocean after almost 5 years. Do your research…our ocean and sealife are dying. Do you really think it’s safe to eat?

    • Yes, our oceans are increasingly polluted. So is our air and our land. But eating seafood certainly has its benefits. To mitigate risks from heavy metals, we tend to avoid larger fish like tuna in favor of sardines and salmon for real-food Omega 3’s.

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