Recipes to get you started

This is a simple, and delicious way to prepare salmon. You can substitute your own herbs and seasonings to suit your taste.

Preheat the oven to 400 degrees and grease a large baking pan. (We like to use parchment paper.) Arrange the salmon fillets on the baking sheet and season generously with salt and pepper.

Stir together the olive oil, garlic, herbs, and juice of 1/2 of the lemon. Spoon this sauce over salmon fillets, being sure to rub all over the tops and sides of the salmon so it has no dry spots. Thinly slice the remaining 1/2 of the lemon and top each piece of salmon with a slice of lemon.

Bake the salmon in the oven for 12-15 minutes or until the salmon is opaque and flaky when pulled apart with a fork. You can broil the last 1-2 minutes if desired.

Garnish with fresh thyme or parsley if desired and serve.

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Roasted vegetables are sweet, delicious, and so easy to prepare. They’re great in the winter as a side to salmon, and can be blended into a soup or eaten cold with dressing as a salad. Here is a foolproof recipe:

Pre-heat your oven to 375º F. 

Wash and dry just about any vegetables you like. Some of our favorites are carrot, cherry tomato, potato, sweet potato, sweet pepper, onion, and garlic.

Cut them into pieces that are all about the same size. You may want to set the onion aside as it cooks faster than the others. Cut the head of garlic in half.

Toss them in olive oil, salt and pepper, and any seasonings to suit your taste. Rub the mixture into the garlic halves. Set the onion aside.

Spread everything except the onion into one layer onto a baking sheet that has been covered in parchment paper or aluminum foil. The garlic should sit cut side up. Place in the oven for about 30 minutes, then add the onion. Roast for another 30 - 45 minutes and check them. If they're tender and look browned/caramelized, they’re done. Squeeze the garlic out of the skin. Enjoy!

Lentils are rich in vitamins, minerals, protein, and fiber, without the fat or cholesterol of red meat. One-half cup of cooked lentils yields 140 calories, 12 grams of protein, and no gluten. If you eat them with whole grains, they actually can be a meat substitute for those on a vegan diet. They can be served in a variety of ways.

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Here is another delicious recipe combining lentils and salmon. French lentils, cooked with onion, carrots, celery and garlic. The salmon, chock full of heart-healthy omega-3, cooks quickly and easily under the broiler. And the mustard vinaigrette unifies the dish.

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