Two sheetpans and 30 minutes! That's all you need to make this weeknight or weekend (let me know if I am missing other options here) dinner!
(you can scroll down to the recipe if you don't want to hear me ramble about fish but you will miss out!)
I want to talk a little bit about wild caught vs farm raised salmon. While I am obviously not a vegan, I do care about the quality of meat I consume.
the nutrition of the meat you consume is dependent on the diet and the health of that animal.
This is why I will pay a little extra to eat chicken that is pasture raised rather than chicken pumped with antibiotics, and left in a poop filled cage. I mean, look at how VIBRANT this salmon is. Wild caught salmon is free to swim all over and eat a diverse, natural diet of krill and smaller fish, making them leaner than their farm friends. Most farm raised fish eat a highly-processed, high-fat feed made of corn, grains, fish oil, and ground up fish. This is why farm raised salmon usually have a pale orange hue in comparison to the bright red color of the wild caught. (and even so, farmers will usually add dye to the fish feed to make them look the same!) Due to the added fish oil in their diet, farm raised salmon have more omega 3's, BUT ALSO THREE TIMES more saturated fats than wild caught salmon making it more calorie dense as well! When it comes to pollutants, studies show that farm raised fish have 5-10 times more Persistent Organic Pollutants than wild caught.
Last thing, I know that wild caught, free range, grass fed, brazilian waxed, yada yada type meats come at a higher price tag. I only encourage you to do what is best for your body and your wallet. Sometimes it will be available to you to get the higher quality proteins, and sometimes it will not be. Regardless, you deserve to know about what you put into your body, and that is all I aim to do :)
Without further ado:
HONEY SPICED SALMON AND ROASTED POTATOES
for the salmon:
1 lb wild caught salmon
1 tbsp honey
1 tsp paprika
1 tsp chili powder
1 tsp italian seasoning
salt & pepper to taste
for the potatoes:
1 bag of fingerling potatoes
1 tbsp avocado oil
1 tsp dried oregano
salt &pepper to taste
Set oven to broil at 475.
Slice potatoes into like sized coins, about 1/2 inch thick, and put all in a bowl. drizzle with oil, add seasonings and toss together. Place potatoes on greased sheetpan.
Cut salmon in thirds and place on greased sheetpan (I used parchment paper) Coat salmon with honey and olive oil and season with remaining seasonings. Massage into the salmon:
Bake both in the oven on center rack.
Salmon: 8-12 minutes
Potatoes: 25-35 minutes