By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
Wild Alaskan salmon is one of my favorite sources of protein! It is full of coenzyme Q10, a nutrient we need to make energy and which also protects our bodies against oxidative stress. Salmon also contains astaxanthin, an antioxidant pigment which helps boost immune system activity and gives salmon its characteristic pink-orange color. Choose wild Alaskan salmon over the farm-raised variety because farm-raised fish may contain high levels of toxic man-made chemicals. Salmon is a health “knockout punch” when paired with fresh, organic spinach, which provides fiber, antioxidant vitamins, calcium and lutein.
*Choose organic produce whenever possible*
- Wild Alaskan salmon fillets
- Coconut oil
- Organic extra virgin olive oil
- Organic spinach
- Sea salt
- Cilantro or parsley
Preheat oven to 200˚ F. Pour olive oil into a baking pan ¼ to ½ inch high, then place salmon flesh-side down into the pan.* Add a few spoonfuls of coconut oil and cover with foil. Poach salmon for 35 to 40 minutes. Serve salmon over a bed of fresh, organic baby spinach topped with fresh lemon juice, extra virgin olive oil, chopped fresh cilantro or parsley, sea salt and pepper. Add organic chopped tomatoes, avocado and/or red onion for color as well as extra nutrients. For a heartier meal, serve this dish with a modest portion of brown rice or red bliss potatoes.
*While olive oil and coconut oil are good for our hearts and brains, both are high in calories. For those who want to make a lighter version of this dish, try poaching the salmon in equal parts water or chicken broth and oil.
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