This awesome post was written by Alina Islam, a wonderful Certified Nutritional Practitioner from Toronto, Canada. She is a writer, speaker and nutritional consultant. You can read more of her work at AlinaIslam.com or follow her on Facebook, Instagram, and Twitter.
I sometimes joke to my fiancé that since we have such hippie souls, we’re eventually going to move to a farm in the country. Away from the rat race, pollution, overstimulation from electronic screens, and mean old ladies on the TTC.
The food would be fresh and organic, grown in our own backyard and we’d spend our days strolling around in nature.When I envision this farmland utopia, I also see animals like goats, cows and chickens roaming freely alongside the rows of fruits and vegetables. However, that’s precisely when my farmland utopia bubble gets burst.
I can’t pet a goat, give it a name and then kill it and eat it for dinner. We would have shared so many memories together. Does that mean I’d have to become vegetarian? But I love shawarmas. And clearly if I’m having shawarma anxiety I wouldn’t be cut out for the countryside.
Unfortunately, it appears I’m one of those people that will happily eat meat so long as I don’t have to see what it looked like before. (Lalala I can’t hear you I don’t want to know how adorable that baby lamb was before I ate it).
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However, the one exception to that rule is fish. Seriously, look at this photo below of salmon.That’s right, I enjoy eating fish not only for its deliciousness but also because, hey, it wasn’t that cute to begin with. (I know I know, bad karma, a cannibal will probably say that to me one day before eating me).
But back to fish – I also love eating it because it’s ridiculously easy to make, super quick (under 15 minutes), and it needs minimal amount of seasoning to taste good. Lastly, it’s rich in Omega 3 fatty acids (awesome for brain health, reducing systemic inflammation, shiny hair and skin, and boosting metabolism).
Below is a very basic, yet satisfying recipe for baked salmon. Play around with the seasonings and make it your own, this is just a good place to get started!
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P.S. please try to buy wild caught – NOT farmed fish. The former is much better for your health. If you want to learn more, this PDF is a great place to start by the David Suzuki Foundation: http://www.davidsuzuki.org/publications/downloads/2010/CAAR-think-twice.pdf
- 1 salmon fillet cut into either 2 or 4 pieces (based on the size)
- ½ tsp. ground cumin
- 1 Tbsp. olive oil
- ½ tsp. dried basil
- 1 Tbsp. lemon juice
- Salt and pepper, to taste
- Preheat oven to 425F
- Wash salmon fillets and place in a bowl
- Lightly coat with olive oil
- Add seasonings and lemon juice to mixture
- Toss salmon in mixture until evenly coated
- Place on a baking sheet lined with parchment paper
- Allow to bake for 10-15 minutes, or until salmon flakes with a fork
- Serve alongside a bed of sautéed greens and whole grain rice or quino
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