Salmon is a weekly staple at our house.  My kids love it, we love it, so it’s a win win!   I often get asked how I cook my salmon, and this is pretty much the way I cook it every time because usually I’m in such a hurry to get dinner on the table, and this is the easiest method, and fail proof every time!

How to Cook Salmon

This is the easiest way to me to cook salmon!

I buy the wild sockeye salmon.  I get out a baking dish a a large piece of foil.  Place the Salmon on the foil and drizzle with a little olive oil.  I sprinkle sea salt, dill, garlic powder, and fresh lemon pepper (the Trader Joe’s kind is my favorite, you grind it up right onto the fish, be careful of some lemon peppers, they have all sorts of additives and preservatives in the ingredients)  Then, I top it with a fresh lemon slices.  I then wrap the salmon up in the foil and put it in the oven on the BROIL setting.

Depending on the thickness of the salmon, I broil it wrapped in foil for about 20-25 minutes.  Then I open up the foil to expose the salmon, and broil another 5-10 minutes until it browns a little on the top and finished cooking.

It’s as easy as that!  It usually turns out perfectly moist, and tasty!

So, how do you like to cook your Salmon?

{photos by me}

I wanted to pop in and share a favorite soup recipe!  I usually make this with red lentils, but all I had was green, and I think I almost like it better with green lentils!  They seem more chewy to me, and I like chewy!

This recipe has a lot of amazing spices and I love the blend of flavors with lots of vegetables!  You can easily make this vegetarian or vegan depending on what kind of broth or cream you use.

Enjoy!

Lentil and Vegetable Soup

2 tablespoons coconut oil

1 large yellow onion, diced

1 cup celery, diced

1 cup carrots, peeled and diced

8 cups chicken stock (or vegetable stock)

2 14 oz cans diced tomatoes, keep juice

3 oz tomato paste (1/2 can)

2 cups cream (or coconut cream/milk for vegan) – I like the heavy coconut cream from Trader Joe’s

1 3/4 cups green lentils (I like the trader joe’s green lentils that come in a bag)

2-3 tablespoons agave nectar

1 tsp sea salt

2 tablespoons garlic powder

3 tablespoons ground cumin

1 teaspoon fresh ground black pepper

1 bay leaf

In a large pot, saute onions, celery, and carrots with all of the dry spices until tender, about 10-15 minutes. 

Add the remaining ingredients except for the cream, still well, and bring to a boil over medium heat.  Once it starts to bubble turn down to medium and simmer for about 45 minutes mixing every so often, and simmer until the vegetables and lentils are cooked.  Remove from heat, stir in cream, then taste for seasonings.

Enjoy!

{Photo by me}