Lemon Garlic Salmon

     As I am sure most of you have also done, the new year has brought resolutions aplenty, including the resolution to get in better shape. So, my family has started a new diet that focuses mainly on vegetables and protein. Being a huge fan of pasta, this is a little bit of a learning curve for me. However, I am determined to not be stuck eating gross health food. I know that food can be nourishing and tasty. So this year (even after my diet is over) I want to focus more on homemade, nourishing, and real food. Buckle up my lovely readers! Be prepared for more dinner recipes, sourdough, kombucha, and more!

    One thing I didn't realize was expensive until I was an adult was fish, especially salmon. My mom grew up in Alaska so the way she cooked included a lot of fresh caught fish from my grandparents. I don't mean that I ate salmon all the time but it was just one of those fishes that I didn't recognize the bougieness of. So, as my husband and I started this diet I was determined to make salmon, and if I was going to make salmon I was going to make sure I did it the right way. 

    I started off by buying a couple of skin on salmon fillets. There were several kinds of salmon at the store but I will be honest that I have no idea what the difference between all of them are. I just bought whatever was cheapest and they tasted great! It is wintertime in the midwest so there was pretty much no chance I was going to find fresh salmon so I started off by thawing my fish. When it was no longer frozen I seared my fish skin down with some olive oil skin down for about four minutes and the other side for about three or until there was a delicious brown crust on each side. While I was searing my salmon I preheated may oven to 375 degrees F. I finished cooking my salmon by putting it straight onto a baking sheet and baking for about 11 minutes. 

    In the same pan that I seared my salmon in (while my salmon was in the oven of course) I melted 3 tablespoons of butter. Once it was melted, I added about 1 tablespoon of lemon juice, a bit of lemon zest (optional), plenty of minced garlic, rosemary, salt, and pepper. The spices and the amounts of each you add are totally up to your preferences, these are just the ones I like the best.

    As soon as my salmon is out of the oven I carefully peel off the skin and pour my butter mixture on top and make sure it has a minute to sit in all the deliciousness. Usually though, it only lasts until it has cooled down enough to be safe to eat. I like to pair my salmon with some rice or a fresh salad. After making this it was quickly one of our favorite dinners! Not to mention, salmon is so good for you! When paired with the anti inflammatory qualities of garlic and the nutrition of a fresh salad with a light balsamic vinegar dressing, it makes a super nourishing, filling, and delicious meal! 

    How did this recipe work for you? Leave me a comment!