Roasted Salmon with Green Beans

August 31, 2012


It’s winding down on day 2 of my cleanse.  I feel great!  I hate to admit it but, this morning was the first day in a long, long time that I didn’t have a slight hangover:)  I bounced out of bed so fast this morning you would have thought my fire alarm went off.  I drank my coffee, red my emails and went for a 5 mile walk in record time.

I promised a long list of healthy recipes this month and this one here is one of my families favorites!  I have read a lot about salmon, and if you are going to eat it it has to be wild caught.  Don’t waste your time with farm raised, because you will not be getting the wonderful benefits of the omega-3s.  Farm raised salmon are raised in “net pens” (small roped off areas where they are packed in like sardines)  Farm raised fish are injected with antibiotics and fed this way too.  Wild caught salmon get their rosy pink color because of the shrimp and krill they eat, farmed salmon gets injected with a dye the color the farmer chooses!!!  Yuck!!  Please eat Wild caught fish.  And make it this way.

Roasted Salmon with Green Beans
  • 3-4 8 ounce pieces of wild caught salmon, skin left on.
  • kosher salt and pepper to taste
  • rind of half a lemon
  • clam juice
  1. Preheat oven to 450 degrees
  2. Place salmon skin side down on pyrex dish
  3. season with salt and pepper
  4. Grate your lemon rind, and mix zest with little salt and pepper.  Rub mixture on salmon filets, and pour a small amount of clam juice on bottom of pan.  Just enough to cover, this will keep the fish moist.  It is unbelievably delicious!!!
  5. Roasted Green Beans
  6. ( I will never make them any other way again)
  7. On a large rimmed baking sheet with parchments toss green beans with a couple teaspoons of olive oil, salt and pepper, and the juice of ½ a lemon.
  8. Roast in same oven as salmon about 25 minutes.  Shake pan a couple times during cooking.

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