Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

Sheet Pan Salmon Filet

Salmon is one the richest sources of beneficial omega-3 fatty acids, which is a vital ingredient for optimal brain function, vision, and balancing the body’s inflammatory burden.

Ingredients

Salmon

  • 3 pounds wild-caught salmon filet
  • 1 ½ tablespoons minced preserved lemon, divided
  • 6 large garlic cloves, microplaned
  • ¼ cup finely chopped fresh dill
  • 1 teaspoon sumac
  • 2 teaspoons poppy seeds
  • ½ teaspoon sea salt
  • ¼ cup olive oil, divided
  • 2 medium fennel bulbs, divided

Tomato Fennel Salsa

  • 2 cups halved cherry tomatoes
  • ¼ cup thinly sliced red onion
  • 1 small serrano or jalapeño pepper
  • ½ teaspoon salt
  • Remaining fennel from above

Directions

1. Allow the salmon to come to room temperature before baking. Begin with the other preparations in the meantime. Preheat the oven to 425°F. Line baking sheet with parchment paper.
2. ⁠Combine 1 tablespoon preserved lemon with garlic, dill, sumac, poppy seeds, and sea salt, along with 3 tablespoons of olive oil, and mix well.
3. ⁠Pat the salmon dry, and top it with the seasoned olive oil.
4. ⁠Thinly slice the fennel bulbs using a mandoline or a sharp knife. Spread ⅔ of the sliced fennel around the fish and bake for 12-15 minutes, depending on the thickness of the fish, reserving the remaining fennel for salsa.
5. ⁠While the fish is in the oven, make the Tomato Fennel Salsa. Combine the cherry tomatoes, red onion, pepper, salt, and remaining fennel in a large mixing bowl along with the remaining ½ tablespoon preserved lemon and 1 tablespoon olive oil. Toss to incorporate.
6. ⁠Once the fish is ready, remove it from the oven and spread salsa over top to serve.
Enjoy!!
Recipes

51 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
09.17.2025

Lentil & Carrot Bowl with LemonTahini Drizzle

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 25 MINUTES INGREDIENTS 0.5 cup [100 g] Brown Lentils 1.5 cup [355.5 g] Water 0.5 cup [56.5 g] Shredded Carrots 1 tbsp [14 g] Avocado Oil 1 cup, florets [71 g] Broccoli (Steamed) 0.5 avocado [68 g] Avocado (Sliced) 0.25 cup [14.18 g] Shredded Red Cabbage 0.25 tsp [0.3 g] Kosher Salt 1 dash [0.1 g] Black Pepper 2 tbsp [20 g] Hemp Hearts (Optional Garnish) 2 tbsp [30 g] Tahini 1 tbsp [14 g] Lemon Juice 1 tbsp [14.8 g] Water 0.5 tbsp [10 g] Maple Syrup 0.25 tsp [0.7 g] Garlic Powder 1 scoop [20 g] Collagen PowderDIRECTIONS Rinse lentils, then combine with water in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Drain any excess water and stir in 1 scoop of collagen while warm until fully dissolved. While lentils cook, steam broccoli and prepare other ingredients. For the sauce, whisk together tahini, lemon juice, warm water, maple syrup, garlic powder, and salt in a small bowl until smooth. Assemble bowls starting with the collagen-infused lentils as the base. Top with steamed broccoli, sliced avocado, shredded carrots, and cabbage. Drizzle with lemon-tahini sauce and sprinkle with 2tbsp hemp hearts. Enjoy! NOTES To Serve Cold:: Enjoy as a chilled bowl, ideal for meal prep or warm weather lunches. Keep the avocado and tahini drizzle separate until ready to serve. NUTRITION INFO Calories : 505 Fat : 26.39 g Carbs : 46.64 g Protein : 25.64 g Fiber : 19.23 g Sugar : 5.14 g

09.17.2025

Baked Tilapia with Sweet Potatoes and Asparagus

SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 15 MINUTESINGREDIENTS6 oz [170.1 g] Tilapia (Fish)0.5 sweetpotato, 5" long [65 g] Sweet Potato0.25 bundle [25 g] Asparagus1.5 tbsp [21 g] Olive Oil1 dash [0.4 g] Salt (To taste)1 dash [0.1 g] Black Pepper (To taste)0.25 tsp [0.7 g] Garlic PowderDIRECTIONSPreheat your oven to 350 degrees F (175 degrees C).Dice the sweet potato and asparagus. Toss in a bowl with the olive oil, salt, pepper and garlic powder. Place on a baking sheet and bake for about 15 minutes (flipping about halfway through) or until the sweet potatoes are soft.Place the tilapia on a baking sheet and season with salt, pepper and garlic powder. Cook for about 8 minutes until cooked throughout.NUTRITION INFO Calories : 405 Fat : 24.09 g Carbs : 13.81 g Protein : 36.01 g Fiber : 2.45 g Sugar : 2.96 g

09.10.2025

Lemon Herb Chicken Thighs with Roasted Root Veggies

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 12 oz [339 g] Boneless Skinless Chicken Thighs (raw) 1 tbsp [14 g] Avocado Oil 1 small lemon [30 g] Lemon Juice 1 tsp, ground [0.6 g] Oregano 1 tsp [2.8 g] Garlic Powder 0.5 tsp [0.6 g] Kosher Salt 1 cup, cubed, uncooked [133 g] Sweet Potato 0.5 beet [41 g] Beet (Cubed) 1 medium [61 g] Carrot (Peeled and Chopped) 1 tbsp [14 g] Olive Oil 1 tbsp [3.8 g] Parsley (For Garnish) DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato, beet, and carrot with olive oil and a pinch of kosher salt. In a bowl, whisk together the lemon juice, avocado oil,oregano, garlic powder, and kosher salt. Rub the mixture evenly onto the chicken thighs. Place the chicken on top of the vegetables and roast for 35 minutes, or until the chicken is cooked through and the vegetables are tender. Garnish with chopped parsley and serve. NUTRITION INFO Calories : 401.25 Fat : 20.58 g Carbs : 19.93 g Protein : 34.96 g Fiber : 3.78 g Sugar : 6 g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*