LEMON DILL PARMESAN SALMON

June 29, 2017

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 😉

I cooked my salmon with extra virgin olive oil, but you could also use avocado oil, butter, coconut oil, or any oil stable at moderate heat.

Here’s the printable recipe for this Lemon Dill Parmesan Salmon! Please rate and comment below if you try it 🙂

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