Wild Caught Salmon with Parsley and Pom

                                                    

Once again, I have a recipe for you that doesn't have a photo of the finished product. We ate it! So, the next time I make salmon this way, I will take a photo and add it to this post. 

First, I made up a marinade:

1/4 cup Lemon Myrtle macadamia nut oil  (or olive oil)

1 TBSP balsamic vinegar

1 tsp lemon juice

4 TBSP Pom pomegranate juice

1 tsp organic dried basil

1 tsp sea salt

1 TBSP minced garlic (garlicgold.com has amazing organic minced garlic!)

freshly ground black pepper, to taste

Stir this up and add:

1 bunch FRESH parsley

Spread this out on a big cookie sheet.

Next, I placed my big slab of salmon, FLESH SIDE DOWN, right onto the marinade. I pushed the fish around a little just to make sure there was good contact between the fish and the marinade. I covered this tightly around the edges of the pan with aluminum foil and put it in the fridge for 30 minutes.

I took the pan out and uncovered it so I could FLIP THE FISH OVER. (flesh side up now) 

I covered it tightly again with the same aluminum foil and cooked it in a 350 degree oven for 30 minutes. I always check the fattest section of salmon for doneness - yours might need 5 more minutes. 

This stuff is SO good for your body and your brain. Enjoy!