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RECIPE  |  BASIL LEMON SALMON

RECIPE | BASIL LEMON SALMON

Lemon Basil Salmon.jpg

If you guys follow my Instagram, you'll know that I'm back to consuming animal protein. For a good few months I went vegetarian and on some days, vegan.  I'm not thrilled to share this news but I feel the need to be honest with my readers.  I returned back to incorporating free-range chicken and wild-caught fish because I wasn't consuming sufficient protein which helps to detoxify the liver.  Not to say that plant based foods don't contain protein (because they do!) but I wasn't consuming enough of it on a daily basis. You could probably say, "Well eat more beans or more vegetables with protein" but I had challenges with that.  I didn't enjoy my food as much either.  So as a result my liver weakened causing my skin to break out because it couldn't detoxify the waste in my body, my circulation was poor, and I got sick more often than usual.  Now that I'm back to ingesting more protein, I see changes in my skin.  I've also been doing acupuncture with my Traditional Chinese Medicine doctor and I believe that plus my diet changes have helped enormously.  

This weekend, I baked a Basil Lemon Salmon with garlic and olive oil.  The garlic, basil and lemon together give the salmon a delicious taste and fragrance.  A simple recipe with few ingredients.  Just promise me if you're going to make this recipe, please purchase wild-caught salmon. It possesses a fresher taste, high quality meat and it's more sustainable.  For your health, avoid all farmed fish if possible and here's why: 

WHY YOU SHOULD AVOID FARMED FISH

  1. Farmed fish contain little nutritional benefits, especially Omega-3 fatty acids as fish naturally receive these nutrients from aquatic plant life
  2. Farmed fish are fed corn or soy promoting the growth of unhealthy. amounts of incorrect fatty acids. Naturally fish are carnivores and they should be eating other fish.
  3. Farmed fish are given antibiotics which can cause "antibiotic-resistant disease in humans".
  4. They experience stress and pain of being confined and are killed in inhumane ways.
  5. They are filled with disease and this spreads to the ocean infecting wild fish.
  6. Farms clean their waters using concentrated chemicals and toxins but those flow back into the ocean damaging natural ecosystems.
  7. Farmed fish live in their own poop! Yuck.
  8. Fish farms are environmentally unsustainable.
    (Sourced from "Mind Body Green")

I'm also baking this salmon using Unstick's Casserole Liner, which allows food to slide off easily without a sticky mess. It can be reused up to 2000 times and you can simply wash by hand or in the dishwasher.  The liner is made in Japan with non-toxic PTFE.  Unstick was kind enough to send me a full set of liners and I really love them! I love them more than those Silicone mats which are not always easy to wash.  Click here for more information on Unstick and where to buy them.

Well I hope you guys enjoy this recipe!  If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured.  If you're not on Instagram, please share this recipe with your family and friends across social media or by simple word of mouth. I'd appreciate it GREATLY!

Take good care,
Christie

Disclaimer: I am not sponsored by any companies listed in this post. 

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BASIL LEMON SALMON RECIPE

SERVES 2 | PREP TIME 10 MINS | BAKE TIME 35-45 MINS

INGREDIENTS

  • 1 flank of salmon filet (approx. 11 x 5 inches)
  • 1 handful of fresh basil leaves
  • Juice of 1/2 lemon
  • Slices of 1/2 lemon
  • 3 peeled garlic cloves, sliced
  • 2 tbsp of extra virgin olive oil
  • salt and pepper

Required: 1 baking sheet with a non-stick baking liner

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INSTRUCTIONS

  1. Preheat the oven to 375 degrees F. Prepare ingredients as listed above.
  2. Rinse your salmon with water. Lay the filet on your lined baking sheet. Season with salt and pepper. Lay pieces of sliced garlic over top, follow by lemon slices and fresh basil leaves.
  3. Drizzle the juice of the remaining lemon over top, followed by olive oil. Bake for 35-45 minutes until meat is flaky. Garnish with fresh basil and enjoy!
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RECIPE  |  ROASTED BROCCOLI & CAULIFLOWER

RECIPE | ROASTED BROCCOLI & CAULIFLOWER

CREAMY MUSHROOM SAGE PASTA

CREAMY MUSHROOM SAGE PASTA