The recipe I’m sharing with you today is the dinner recipe for the December/January 3/1 Seasonal Challenge. It’s oven-baked salmon with clementines and fennel, and since this is the first time I’m posting a recipe that isn’t vegetarian since 2011, I want to talk to you a little bit about it—and my diet.
I think how a person chooses to eat is highly personal. It’s a conscious choice you make about what goes into your body, and not everyone chooses the same thing. I have a deep connection with food—one that goes back as far as I can remember. The women in my family are all wonderful cooks, and some of my fondest memories are centered around food. This makes me very aware of how I cook and eat. Having faced issues with food (intolerances, sensitivities, etc.) makes me more aware of what I eat. I think everyone’s experience with food is different, so I’m not here to preach any specific diet. But I do know what works for me: a plant-based diet, with the occasional sugar/wheat/meat treat. I’ve learned over time that this what keeps me healthy and makes my body (and conscience) happy.
Now, I haven’t posted a non-vegetarian dish in a while because I really don’t eat meat that frequently, and a lot of the recipes I enjoy cooking are plant-based. But this salmon is delicious (and healthy!) and is my go-to for a protein-rich, super-simple meal. It takes 5 minutes of prep work to put together, and your oven does the rest. Also, there’s no cleanup! Need I say more?
I’d love to hear about how you guys eat, and if you’ve had any issues with food in the past and how you dealt with them!
Oven-Baked Salmon with Clementines and Fennel
For this recipe, use the freshest, best-quality fish you can find.
I like to serve this with a little bit of yogurt, some warm potatoes (boiled and tossed in olive oil and lots of herbs) and leafy greens. It’s the perfect meal for when you’ve had a long day at work and want to eat something home-cooked and wholesome without putting too much effort in, and it’s great for lazy weekend lunches when you’d rather be sipping on some vino and hanging out with your friends instead of sweating over a hot stove.
- 3 clementines
- 2 fennel bulbs
- salmon fillet, 500 g (skin on)
- 2 tbsp olive oil
- salt, to taste
Preheat your oven to 200°C / 400°F.
Cut two pieces of aluminum foil to about 50 cm each. Place them on a baking tray on top of each other in a ‘+’ shape (so they overlap in the center but there are 4 “free” sides).
Keeping the peel on the clementines, slice them into rounds. You should get 4-5 rounds from each fruit. Place the clementines onto the middle of your aluminum foil ‘+’ in a single layer.
Slice the fennel into rounds too, and place over the clementines.
Place the salmon over the clementines and fennel, then drizzle with the olive oil and season with salt.
Create a dome with the aluminum foil by pulling opposite ends towards each other and scrunching them together. Fold the foil so that there is a space above the fish and the foil doesn’t directly touch it. Make sure the parcel is sealed so steam and juices don’t escape.
Place fish in the center rack of your oven and bake for 25 minutes. Remove from oven and allow to sit for 5 minutes before tearing open the foil.
Your fish should be firm but flaky, pale pink on the outside and a slightly brighter pink in the center. If you are uncertain whether your fish is cooked, pop it back in the oven for a few more minutes.
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