Wild salmon is abundant in omega-3 fatty acids, which help ward off inflammation. The fresh peaches in this dish are a good source of vision-supportive vitamin A as well as fiber, which aids in digestion.
Season both sides of a skin-on wild salmon fillet with sea salt and fresh ground black pepper. In a large skillet on medium-high, heat 2 tbsp olive oil. Add salmon skin-side-down and cook for 3 to 5 minutes per side, or until desired doneness.Remove from heat and divide into 8 equal portions.
Top corn tortillas with a portion of the salmon, diced avocado, diced peach, shredded green cabbage, zucchini or yellow squash, toasted unsalted pumpkin seeds, shredded purple cabbage, diced red onion, fresh basil, lemon zest, salt and pepper, to taste. Drizzle with lemon juice.
Lean red meat is full of satiating protein as well as iron and vitamin B12. In addition to its anti-inflammatory properties, antioxidant-rich cilantro is a very good source of iron, manganese and magnesium.
Punch up your salmon dinner in just 25 minutes with our aromatic blend of spices. We pair it with a whole-wheat couscous with buttery pine nuts and sweet nectarines to complete this delicious, satisfying meal.