Review by Michael Ruebusch
If I had to pick one source of protein as a go-to dish for any time of the year, it would be Salmon. RegenMarket provides the highest quality salmon perfect for any meal. RegenMarket has a short list of hand-selected partners and farmers committed to producing food at the highest calibre. Their salmon is wild caught, straight from Bristol Bay, Alaska; the world’s premiere sustainable fishery.
For this dish we paired the salmon with roasted carrots and sautéed asparagus. This is one of my favorite salmon dishes and is so easy to prepare. The flavors from the nearly caramelized carrots and asparagus pair nicely with the light flavor of the wild salmon. With every bite you taste the lemon infused butter and garlic sauce drizzled on the flaky soft meat of the salmon while you taste hints of thyme or parsley. We like to enjoy this meal with a nice Sauvignon Blanc.
Recipe
Preheat the oven to 400 degrees and grease a large baking pan.
Arrange the salmon fillets on the baking sheet and season generously with salt and pepper.
Stir together the olive oil, garlic, herbs, and juice of 1/2 of the lemon.
Spoonthis sauce over salmon fillets, being sure to rub all over the tops and sides of the salmon so it has no dry spots. Thinly slice the remaining 1/2 of the lemon and top each piece of salmon with a slice of lemon.
Bake the salmon in the oven for 12-15 minutes or until the salmon is opaque and flaky when pulled apart with a fork. You can broil the last 1-2 minutes if desired.
Garnishwith fresh thyme or parsley if desired and serve.
