Dill Salmon

Salmon is a wonderfish. It helps your brain, your skin, your cardiovascular system — just about everything in your body benefits from salmon of the wild variety. To mix up weekday lunches, I cook it ahead and add it to salads. This week’s salad features roasted bell peppers, asparagus and shallots served with lemon-dill wild salmon on a bed of mixed greens. Here’s the recipe — one of the easiest in the world — but so good I must share.

  • 2 4-6 oz fillets of wild salmon
  • 1/2 bunch of fresh dill
  • 1 lemon
  • 1 red bell pepper, chunked
  • 1 yellow bell pepper, chunked
  • 1 bunch asparagus, stems trimmed
  • 1 shallot , but into thin rings
  • 3 cloves of garlic, minced
  • 4 tablespoons olive oil
  • Salt and pepper

Remove salmon from refrigerator to bring to room temperature. Place fillets on a plate and drizzle with lemon juice and sprinkle a generous amount of rough chopped dill on each.

Chop all vegetables and toss in a bowl with 3 tablespoons olive oil, salt, pepper and garlic. Arrange on baking sheet and roast in 350 degree oven for 45 minutes.

Heat one tablespoon of oil in pan on medium heat. Once warmed, place salmon fillets skin side down on heated pan. Let cook for 3 minutes, turn and let cook for another 2 minutes (or more if you’re not a fan of lightly cooked salmon — but do not overcook). Remove from pan and drizzle again with lemon juice.

Add roasted vegetables and salmon to mixed greens and drizzle with lemon juice, olive oil and lemon pepper. Simple, delicious, healthy.

Superfish is served.

I love pasta but it doesn’t love me back. A few years ago I made the switch from white pasta to the whole wheat or whole grain variety. And just recently I was introduced to an even better “pasta.”

Shirataki noodles are made of tofu and a fiber compound and contain very little (or sometimes zero) calories and carbs. And the best part is — they taste just like the real thing. That’s right, you can eat as much “pasta” as you like without the guilt.

With that in mind, I went on a Shirataki bender, coming up with delicious dishes using this pasta substitute. Here, I splurged on wild salmon (worth it) and marinated it with a fresh ginger and teriyaki marinade. For a side I used Shirataki (shocker!) noodles that I warmed in the same pan in which I cooked the salmon, letting the noodles take on the flavor of the marinade. I then tossed in sautéed broccoli, peppers and spinach. I drizzled leftover sauté sauce over both the salmon and pasta when finished.

This is one healthy palette pleaser.

Shirataki showdown vol. 1.