roasted salmon with lemon oil

This morning as I was cooking my spicy-crispy kale I thought about how our bodies tell us they need, if we're only able to listen. In going gluten free, and even following the Specific Carbohydrate Diet (SCD) I've longed for replications of baked goods and comfort foods that I used to have.

But when I think bake to me early childhood I wasn't a big fan of bread, or cake (even is I have always had a sweet tooth), or even pasta. I shied away from them when I was young, but somehow, when I learned that those thing made me ill, I wanted to find replacements. But those replacements don't agree with me either.

When I stop and listen to my body, it tells me that it wants protein. Meat, fish, poultry, any kind will do as long as it's protein. Fresh vegetables are great too, but right now my body wants meat. Whatever nutritionists may say, I know that I feel my all around best when I have more protein than anything else.

This then presents the challenge of how to eat my meat and enjoy it too, without getting bored and eating the same thing all the time. I try to mix things up, having fish a few days a week and I found this great roasted salmon recipe. It's great fresh from the oven, the left overs freeze well, and it's especially good cold over salad, the lemon oil negating the need for any type of salad dressing.

I hope you enjoy this as much as I am.

Roasted Salmon with Lemon Oil

1 large lemon
2 tbsp olive oil
4 6-8oz salmon fillets
kosher salt
fresh pepper

Set rack in the middle of oven and preheat to 450° F. Zest the lemon and mix zest and olive oil in a small bowl and set aside. Arrange the fillets on a heavy baking sheet, skin side down, sprinkle with salt and pepper. Roast the salmon for 10-13 minutes and remove from oven, immediately squeeze the lemon over the salmon. Arrange over fresh salad or cooked vegetable and drizzle with lemon infused olive oil.