We all know that the best source of vitamin D comes from the sun. But this vital vitamin is also available in a much tastier place: Wild Alaskan Salmon. Incredibly healthy, versatile, and delicious, salmon is one of the highest natural food sources of vitamin D with 360 IU* (International Units) per 3.5 oz. And full of heart healthy Omega-3 fatty acids known to prevent heart disease, inflammation, and certain types of cancer, it’s no wonder salmon tops many a list of “super foods”. If that’s not enough, it’s been said to thwart wrinkles and support the preservation of a youthful, glowing face and let’s be honest, who doesn’t like that? Here I’ve paired it with some of summer’s finest produce. The combination of sweet and tart cherries, nutty pistachios and peppery arugula pairs beautifully with the subtle flavor of the salmon. Making for a wonderfully light yet filling easy weeknight dinner.
Note: When it comes to salmon not all are created equal. Alaska is home to the most abundant and healthy supply of wild Pacific salmon in North America. Never farmed, Wild Alaskan salmon offers unmatched flavor and texture. And as the only U.S. State whose Constitution mandates that all fisheries must be managed for sustainability, Alaska will have an abundance of wild salmon for years to come. Now if only everything else that came from Alaska was just as good….
Recipe: Wild Alaskan Salmon with Roasted Cherries and Pistachios
* I can’t stress enough the importance of using a cherry pitter for this recipe. Unless of course you like having pink fingers and high frustration levels.
- ¾ pound (about 3 cups) cherries, pitted and halved
- ¼ cup lemon juice, divided
- 1 ½ tablespoons agave nectar
- 2 teaspoons chopped thyme
- 2 teaspoons chopped oregano
- 4 (4-6 oz.) Wild Alaskan salmon fillets
- 4 cups baby arugula
- 2-3 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar or white wine vinegar
- Salt and pepper, to taste
- ½ cup shelled pistachios, chopped
Preheat the oven to 350F.
In a large bowl, toss together cherries, 2 tablespoons lemon juice, agave nectar, thyme and oregano. Arrange salmon skin-side down on a large parchment or foil-lined baking sheet. Scatter cherry mixture over and around salmon and bake 12-15 minutes. Switch oven to broil and cook an additional 3 minutes until salmon is just cooked through and cherries are juicy and caramelized, (you want the thickest part of the fish to reach an internal temperature of 131 degrees F on an instant-read thermometer). Remove the salmon from the oven and allow to rest, uncovered, for 5 minutes.
Drizzle greens with remaining 2 tablespoons lemon juice, olive oil, balsamic, salt and pepper; divide among 4 plates. Top greens with salmon fillet and ¼ of the cherries. Make sure to spoon out some of the cooking juice and drizzle over salmon. Sprinkle 1/4 of the pistachios over each dish and serve.