Eating clean, fatty fish (like salmon, trout, sardines, tuna and mackerel) 1-2 times a week is super healthy for us for several reasons. They contain fat-soluble vitamin D, a nutrient that most people are deficient in, as well as omega-3 fatty acids that help with brain and body function. Thanks to its anti-inflammatory properties, incorporating fatty fish into your diet lowers the risk of many chronic diseases. Choose wisely, like my choice of wild Coho salmon for this recipe, so your fish is clean, lean, and nutrient-dense!
makes 4 servings
What You Need:
- 1 LB wild Coho salmon
- 1/4 cup Parmesan cheese
- 1 TB extra virgin olive oil
- 1/2 cup creamy horseradish (I use the vegan horseradish from Follow Your Heart)
- 1/2 cup gluten-free breadcrumbs
- 2 TB scallions, chopped
- sea salt + pepper, to taste
- Preheat the oven to 375-degrees F. Place the salmon in a baking sheet.
- In a bowl, mix together the parmesan, oil, horseradish, breadcrumbs, scallions, salt + pepper.
- Using a spoon or icing spatula- top the salmon with it- spreading evenly. Bake for 15-20 minutes or until salmon is opaque. (Timing depends on the thickness of the fillet.)
I love to serve this over a veggie mash – either cauliflower or broccoli (steamed + mashed) then mixed with Earth Balance avocado spread + minced garlic.