I used to say I did not like salmon because it was a fatty fish. But the Truth is that I never dared to taste it. And then, the first time I tried it … I LOVED IT! I recommend you to try this amazing recipe, so healthy, and above all, sooo full of flavor. And in addition it is accompanied with sautée veggies. In other words… it can’t be healthier, for fitness and wellbeing!
For the Red Pepper Sauté
1 large leek (about 1 pound)
¼ cup extra-virgin olive oil
1 pound sweet bell peppers, seeded + julienned
2 garlic cloves, thinly sliced
1 teaspoon sea salt
2 teaspoons freshly chopped thyme
For the Salmon
1 bunch fresh dill, divided
4 wild salmon fillets (4-6 ounces each)
4 teaspoons sea salt
1 lemon, thinly sliced
For the Arugula Salad
12 ounces of arugula
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
pinch of sea salt
Check the step-by-step guide with beautiful photographs of all the steps in Dr Hyman’s recipe blog.
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