B-12 is the only vitamin you cannot derive from plant sources. While there are synthetic B-12 supplements on the market and nutritional yeast provides some of the vitamin, I personally wouldn’t turn to supplements if I knew I could get my share from a food source, and nutritional yeast simply doesn’t provide enough.
Not being vegan, I love my fish and value its importance in getting in that B-12 in my system.
Salmon is among my favorite fish, and because of its high-fat content and distinct taste, I like to eat it as simply as possible. Usually, this means salt, pepper, lemon and herbs. With some dill in the fridge that is on its last stretch, tonight was fitting occasion for baked salmon with fresh dill.
Prep Time: 20 minutes
Cook Time: 8-12 minutes
Easy baked salmon with a lemon and dill garnish.
Ingredients (1 serving)
- 1 salmon fillet
- pinch of salt and pepper
- handful of dill, chopped
- juice from half a lemon
Begin by searing the salmon fillet, skin-side down, in a hot pan. The fat from the salmon is enough, so there is no need to add oil or butter. Season with salt and pepper as it cooks.
When the salmon has cooked about halfway through, remove it from the pan and seal it in aluminum foil.
Bake in the oven at 350 degrees Fahrenheit for about 10 minutes, or until perfectly cooked through, and not a second more. It should be tender to the touch. Salmon is best when it is just cooked through, but no more. It should melt in your mouth!
Remove from the oven and garnish with lemon and chopped dill.
Look how tender and buttery soft!
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