A Fresh Catch & Greek-Seasoned Salmon Recipe

Last week my husband and his coworkers took a fishing trip out on a river in the southwestern part of Washington. He came back with a beautiful, big King salmon. I was excited that it was a fish that we all love, including my kids, and he couldn’t have been more excited with his catch.

We didn’t take the time to weight it although I wish we had. My guess is that we got about a good 4 to 4 1/2 pounds of fillets. It doesn’t get much fresher than this! We were so anxious to see how it would taste.

It was fantastic! The two fillets we cooked over the weekend were really thick and the hubby cooked them perfectly on the grill- super moist and flakey. We froze the rest to enjoy later. I loved that it wasn’t overly fishy like some salmon can be. We both agreed it was the best salmon we have ever eaten. And we’ve eaten a lot of salmon!

I realize that many people don’t have access to this fresh of fish, but I want to stress the importance of purchasing wild salmon over farm raised. Wild salmon has lower levels of contaminants than farm raised (which are often fed a grain-based diet). Also farm-raised fish contain higher amounts of pro-inflammatory omega 6 fats instead of the abundance of healthier omega 3s found in wild fish. If you can’t find fresh salmon that is wild you can find it in the canned section.

I thought I’d share the way I prepared it which is my “go-to” method (especially when I don’t want to look up a recipe). A drizzle of olive oil, salt and pepper, garlic powder, Greek seasoning, lemon pepper and fresh lemon juice. The best part is- no measuring! You just need to make sure the fish is well covered with seasoning and bake or grill it at 350 degrees for 20 minutes (more or less depending on thickness). My kids love it prepared this way so now I am afraid to experiment too much since they actually eat it.

Greek-Seasoned Salmon Recipe

 

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Ingredients

• Wild salmon fillets
• ~1 teaspoon olive oil per fillet
• 1 small lemon per 1 lb of fish
• Greek season blend
• Garlic powder
• Salt
• Pepper
• Lemon pepper

Instructions

1. Preheat oven to 350 degrees or preheat grill. Place salmon in a baking dish lined with foil. To prepare salmon: pat dry, drizzle with olive oil, season with salt and pepper. Shake on a light layer of garlic powder, liberally shake on Greek seasoning, then only a couple shakes of lemon pepper (optional) since it already has both salt and pepper on the fish. Squeeze cut lemon over fish. Marinate if possible for at least an hour.
2. Bake for ~20 minutes or until flaky.

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So what else is going on in September?  We are just getting into the school routine which I am loving. I have 3 mornings a week for 3 hours  where I just have the baby! Sad when that amount of free time quiet time  quieter time is extremely exciting. I remember when I thought dragging around one kid was difficult!

I haven’t done a very good job about talking about my health challenge, but it’s moving right along. Some days have been super easy and some days hard. Somedays I forget altogether and have to do two challenges the following day to make up for it. I have enjoyed it and even if you don’t want to commit to it for a whole month I encourage you to print it out and cross a few of the list as you see fit.

Why didn’t I mean plan this week?  Well our weekend flew by and I didn’t have time to think about it. I have a pretty well stocked freezer at the moment so I will utilize that plus I have some tofu that needs to be cooked so our meals will probably include some of the following: teriyaki tofu & veggies with rice, chicken fajitas and some sort of soup.

Question: what is on YOUR meal plan this week? Do you or your spouse like to fish? What is your go-to fish recipe?

I love hearing from you! Please leave a comment, ask a question or just say hi. And if you’ve enjoyed this post, please pin, share, tweet or stumble away so that others can enjoy eating healthy with us! Thanks for reading!