This Lemon Dill Parmesan Salmon is my new favorite way to prep salmon! For the longest time, I only made my salmon one way: with Cajun seasoning, honey, onion powder, and garlic powder (I’ll have to post the recipe on here someday). No other preparation could compare in terms of flavor… until now! This pan-cooked Lemon Dill Parmesan Salmon is so freaking delicious and easy that I can’t stop making it! It’s just perfect served with roasted parmesan asparagus and garlic herb rice.
Did you know? Farmed salmon is typically higher in fat than wild salmon, containing slightly more omega-3s, way more omega-6 and three times the amount of saturated fat. (source)
Other benefits of wild salmon
Wild caught salmon not only has a better ratio of omega-3 to omega-6 fatty acids, it’s also higher in calcium, iron, potassium, and zinc. Not to mention, farmed salmon are fed artificial pink pigments to turn their flesh a red-pink hue. On the other hand, wild salmon get their vibrant color naturally from eating lots of plankton, krill and shrimp. It’s unknown whether or not these artificial pigments are healthy, plus farmed salmon are often contaminated with other potentially harmful chemicals (PCBs, dioxins, and pesticides).
What you’ll need
Once you’ve got yourself some wild salmon, all you need is fresh lemon, grated Parmesan cheese, and a few spices: dried dill weed, garlic powder, and black pepper, kosher salt (optional). The combination of flavors is simply mouthwatering! You can even use vegan parm to make this dairy-free 😉
Still on that soup kick and this one's a goodie! I made this Chicken Wild Rice Soup dairy free, gluten-free, macro-friendly, and loaded with flavor. It took several tries to perfect this soup, and it's a winner! It's got hearty wild rice, tender shredded chicken, delicious mushrooms and fresh herbs all in a thicker cream broth.
I am feeling in the Valentine's Day spirit a little already (and always craving chocolate) so I made some vegan Protein Ferrero Rochers! They have a chocolate hazelnut filling with a roasted hazelnut in the center, surrounded by crushed vanilla wafer and coated in vegan milk chocolate. You can also roll them in crushed hazelnut like I did for extra crunch! While these aren't super high in protein, they offer a little boost. These chocolates are also lower in sugar, higher in fiber, and overall BIGGER than the world-famous Ferrero Rochers.
I just love a good minestrone soup. However, minestrone is lacking in protein, at least not enough to make a balanced meal... so this High Protein Minestrone Soup was born! It's got Italian spices like basil and oregano, diced tomatoes in flavorful broth, tender pasta, kidney beans, chickpeas, carrots, celery, onion, fresh garlic, and Italian seasoned ground turkey for some extra protein. This soup is comforting, nourishing, and very filling! Bonus - it's also gluten free, dairy free, and macro-friendly.