Dinner is served with wild salmon, mustard sorghum glaze, and zucchini noodles! Incorporating salmon into your diet is a wonderful way to add protein and healthy fats, but there’s a difference between the different varieties you see at the grocery store. Wild salmon will have veining throughout, and it will be a bright red color, while farm-raised salmon will be a light pink color and have a slightly different nutrition content. It’s always preferred to eat the wild salmon if you have the choice, but if you can’t find it, then regular farm-raised salmon will be just fine. Salmon is a fantastic source of omega-3 fatty acids, thiamin, riboflavin, niacin, vitamin B6, vitamin B12, and pantothenic acid, so it’s important to make sure that you are eating this fish at least twice a week. Studies have shown that omega-3 fatty acids can protect heart health, reduce risk of stroke, improve blood lipid patterns, and improve blood vessel function (1), so go ahead and partake in this delicious fish and enjoy all of the health benefits it provides!
Wild Salmon with Mustard Sorghum Glaze & Zucchini Noodles
1 pound wild salmon
1/4 cup dijon mustard
1 tablespoon sorghum syrup or honey
1 tablespoon lemon juice
1 teaspoon avocado, coconut, or olive oil
2 medium zucchini, spirialized
1 teaspoon lemon juice
1-2 teaspoons tamari, coconut aminos, or low sodium soy sauce
1 spring onion, optional
Preheat the oven to 425 degrees F.
Place salmon, skin side down, on a baking sheet with parchment paper.
In a small bowl, add the dijon mustard, sorghum syrup and lemon juice. Baste the salmon with half the sauce. Set aside the other half for later.
Bake until salmon is cooked through, about 15 minutes.
Keep the oven at 425 degrees F.
On a baking sheet, add oil and zucchini.
Sprinkle lemon juice and coconut aminos over the zucchini.
Place the spring onion on the sheet pan, and bake for 5 minutes.
Place the zucchini “zoodles” on a plate, and top with the salmon. Drizzle with remaining sauce, and serve warm.