Hello lovely reader, Today marks the midway point of 9 weeks out from my first figure competition in October! I’m feeling great and loving the results from the tiny changes in my diet. It’s amazing how much your body can change and how quickly when you cut …
Month: August 2016
Truth of the day: Do not fear fat. It’ll get you shredded. 😉 I’m on a mission to break the molds, nay the nay-sayers, and shred the f**k out of my body. Oh, and do a figure competition! My recipe for unconventional figure competition diet prep: …
If you didn’t see this one on Instagram and just seeing this for the first time, get ready for a recipe to rock your world.
I always crave salmon so I’m constantly on the hunt for new and fun ways to make it. I’ve tried so many different versions of baked salmon but this one comes up as a winner each and every time.
This Perfect Oven-Roasted Dijon Salmon was one of the BEST salmon dishes… any dish(!) that I’ve ever made. Succulent, rich and tangy, and loaded with all of those juicy omega fatty acids.
Just make sure you get a quality cut of fish. I purchase most of my meats at Whole Foods and trust that I’m getting a high quality cut of fish.
Yes, Whole Foods is expensive. I know this, you know this, and yet, they’re still in business. That said, I love Whole Foods and I’ll pay the price for quality meats, fresh produce and better coffee beans. And I love their seafood. And no, you do not need to purchase the most expensive fish out there. I usually get whatever is on sale and for salmon, I get farmed raised from Canada or Norway because I trust these places and I do not want to spend $29/pound on 4 pounds of salmon.
For the juiciest and best outcome, use salmon steaks that have much more fat marbling. Fat = flavor and this dish screams flavor.
I’ve made this recipe many times and usually double the marinade and the amount of fish so I can enjoy all the delicious leftovers. For this recipe it does serve two people well and can be baked, pan fried or skewered and grilled (as you can see above)!
The easiest way to prepare this is to bake it. Remove the skin carefully, slice salmon into large cubes, place into a glass baking dish with the marinade ingredients and toss. Let time work it’s magic and bake. Trust me, easy can mean incredible!
This amazing recipes was inspired by Natasha’s Kitchen’s skewered salmon recipe. Thank you, Natasha!
Perfect Oven-Roasted Dijon Garlic Marinaded Salmon
- 2 lbs salmon (thicker cut steaks with fat marbeling are the best)
- 3 tbsp fresh parsley, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 tbsp Dijon mustard
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 2 tbsp of fresh lemon juice (about 1/2 juiced lemon)
Place salmon on a large cutting board and carefully remove the skin. Slice salmon into large cubes then set aside.
In a medium to large glass baking dish, add all marinade ingredients (parsley, garlic, mustard, red pepper flakes, salt, pepper, oil, lemon juice). Stir to combine then add salmon cubes. Toss to coat salmon and cover with plastic wrap. Refrigerate for 30 minutes, turning salmon half way through.
Heat oven to 375 degrees F.
Remove plastic wrap from marinating salmon (duh) and bake for 10 minutes.
At the 10 minute mark, stir or flip salmon then up the oven temperature to 425. Bake for another 8-10 minutes.
Remove from oven and enjoy!