Wild salmon is one of my favorite things to make, especially if I’m tight on time. You can use fresh or frozen, just make sure it’s wild caught! The nutrition quality of the salmon largely depends on what the fish eats. Wild caught fish are eating what they are meant to consume in their natural habits. Farmed fish are often fed corn, soy or grains which can lead to a higher amount of saturated fats and little to no omega-3. There are many reasons why I choose to eat wild. For example, farmed fish are subject to disease which may spread to wild fish populations, farms can damage local ecosystems while fish that escape breed with wild fish and compromise the gene pool, harming the wild population.

Wild caught salmon is a nutrient dense source of protein, rich in omega-3 fatty acids, and is high in selenium and vitamin B.

I use this avocado oil when searing my salmon. Avocado oil is low in saturated fats and can handle medium/high cooking heat. Some cooking oils can smoke or turn into trans fats (not good for us) when heated above certain temperatures. I don’t cook with canola or vegetable oil. The only oils I use are avocado, coconut, and olive oil. Ellora Farms olive oil comes directly from farms in Greece and is stored in aluminum tins to preserve its freshness. I love using coconut oil when baking. It’s a great way to supplement when replacing dairy.

I hope you love it! Let me know how it comes out and make sure to tag me on Instagram @health.girl.guru and #HGGBITES #UNTOX

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