There are three things I focus on at every single meal: Lots of vegetables (especially leafy greens), fiber (think vegetables, fruit, and whole grains), and healthy protein. I like to vary my protein – some from plant sources like legumes, eggs, yogurt, grass-fed beef, pastured chicken, and fish. My absolute favorite fish to eat is salmon, but it has to be cooked perfectly. While I might vary the seasoning and sauce, my cooking method which is tried and true, never changes. I always sear the salmon stovetop, then flip and finish in the oven. I find this consistently gives that great crispy outside, and juicy inside. YUM!
This sauce takes about 5 minutes to whip up and is the perfect balance of sweet, salt, and citrus. Then the whole thing has dinner ready in about 20 minutes. In addition, you can serve it with roasted broccoli, quinoa, or a simple green salad (find a good miso dressing you love – this stuff is actual crack)
My Go-To Method For Cooking Salmon
2 servings // 215 calories per serving
2 4-ounce pieces of salmon
1 tablespoon butter
2 teaspoons tamarin or soy sauce
1 teaspoon honey
1 clove garlic, minces
1 lemon, plus more for serving
Step 1: Preheat oven to 400. Season salmon with salt and pepper. Then set aside.
Step 2: Slice lemons into thin rounds. Mince garlic. Melt butter. Mix butter, garlic, honey, and soy sauce.
Step 3: Heat a non-stick cast iron pan over medium-high heat. Spray pan with non-stick or drizzle a small amount of oil into pan. Once hot, add salmon, flesh side down (skin side facing up). Sear salmon for 2-3 minutes until salmon is crispy and browned. Then remove from heat and flip salmon.
Step 4: Spoon butter mixture evenly onto each piece of salmon. Cover salmon with slices of lemon. Put entire pan into oven. Then bake for 8-12 minutes, depending on desired rareness and thickness of salmon. I find salmon better when medium (overlooking dries it out).
Step 5: Serve immediately with extra lemon wedges.