S&R’s Lemon Basil Salmon

Have we got a dish for you! This Lemon Basil Salmon will knock your socks off.

If you’ve been along for this wild ride with us for any length of time, you have likely caught on to our passion and penchant for eating healthy without spending a lot of time in the kitchen and infusing as much nutrition as we do flavor into each of our creations.

Lemon Basil Salmon is no different!

This cornerstone recipe is the perfect example of how food can be fuel and medicine. Because of the simple goodness that resides in this simple recipe, I want to take a minute to break it down…

Salmon, a good source of protein and for its healthy omega-3 fats, is a hearty base for any meal – whether a brunch, dinner party or party-of-one rice bowl! It’s a foundational item on our weekly shopping list, in fact. Steelhead trout has also been recommended as a good and sustainable seafood option and a delicious substitute in this recipe. (To find the best seafood in season, use the Monterey Bay Aquarium Seafood app found in Resources below.)

Basil, an MVP herb as far as we’re concerned with its anti-microbial and anti-inflammatory properties on top of combating depression, cancer and disease, adds a savory flavor that blends with a wide range of cuisine, from Italian to Asian, making this dish easy to incorporate into any menu plan.

Lemon, with its tangy delight, is full of vitamin C, and as any Whole30’er knows, provides the acid necessary for good digestion, not to mention a little alkaline boost, as well!

Sea salt is more than just a flavor-enhancer, but actually contains high levels of micronutrients and minerals and only about 70% of the sodium found in normal table salt. PS. Once you go sea salt, you’ll never go back to normal salt due its chemical aftertaste. PPS. Some table salt brands contain sugar as an anti-caking agent, so read your labels.

Last, but not least… Garlic! Anti-cancer, anti-inflammatory, cold-fighting and overall magical for the flourishing of healthy gut bacteria, the garlic rounds out this flavorful dish. Use it minced or as a powder, and increase or decrease to your liking!

Lay the fish on to the pre-oiled cookie sheet, sprinkle your spices, then top with a slice of lemon sans seeds.
Cook or broil until the top is slightly crispy. Keep the lemon intact. It’s deliciously tangy and tastes much better than a raw lemon. (I may or may not take my time eating these slices because they’re so good 😉 )
Lemon Basil Salmon is delicious as the main course with some sides or topping a rice or greens bowl!
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S&R Lemon Basil Salmon

Refreshing, savory, light and chockfull of healthful goodness! Perfect for a staying-in date night, a dinner party, or a party for one! 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 2 Salmon Steaks or Filet
  • 1 Lemon
  • 1 Tbl Olive Oil
  • 1 Tbl Basil
  • 1 tsp Sea Salt or Himalayan Salt
  • 1/2 tsp garlic powder or minced garlic

Instructions

  1. Preheat the oven to 350F. 

  2. Oil your cooking sheet with the olive oil.

  3. Lay the salmon onto the cookie sheet and sprinkle with seasonings and spices.

  4. Slice your lemon and place one slice onto each serving of salmon.

  5. Cook for 10 minutes or until medium-rare, then broil until lightly browned or desired temperature is reached. (You can also opt to broil the fish as the cooking method; if you do so, set a timer for five-minute increments to avoid overcooking.)

  6. Serve as an entree with seasonal sides, like roasted vegetables, Asian Black Rice Salad, or Pamplemousse Greens. It's also delightful atop a rice bowl.

Additional resources:

  1. The Monterey Bay Aquarium’s Seafood Watch app (found here)will help you identify best sources of salmon for you and the planet
  2. Dr. Axe has a great write-up on all the goodness of basil found here.

We love hearing how you adapt these recipes to your own liking, share them with friends on the good journey of healthy, and include them in your snacks and soirees! Leave us a comment and share how you do Lemon Basil Salmon or tag us in your social post so we can see it IRL!

As always, raising a fork to your health and happiness!

 

Sprout and Rosebud Dairy-free Cheesecake

We interrupt your regularly scheduled program of The Job Front & Delegation to bring you this recipe – perfect for your July 4th picnic!
slice of cheesecake covered with syrupy strawberries
Lighter than traditional cheesecake and more like flan, S&R Cheesecake is a healthier option and friendly to those with gluten, dairy and nut aversions.

I have not had cheesecake in YEARS since the ingredients – cream cheese, graham crackers and sometimes almonds – were found to wreak such havoc on my body.  Although, like many of you, I’ve gotten used to a cheesecake-free life, I’ve been curious to see if a Sprout & Rosebud option could replicate that taste and texture. … or at least something similar to offer to the roulette wheel of desserts in our house!

The rules were simple: no gluten in the crust, no dairy in the filling, and no nuts anywhere. If possible, less sugar, too (after reading Dr. Mark Hyman’s The Blood Sugar Solution, you’d cut back STAT, as well). I decided to go with a pre-made crust and found Mi-Del’s at the local grocery story. The challenge would be to recreate that rich, almost tart taste of the full-fat cream cheese traditionally used. Let’s be honest right up front that tofu or coconut options are highly unlikely to satisfy that texture and taste.

Coconut was out because of my sensitivities, so I went with Tofutti Cream Cheese, which I had enjoyed over the years as a bagel shmear.*

Only in the most fortunate of parallel universes would cream cheese made from tofu be equivalent to real cream cheese, and I definitely sensed that I may have bitten off more than I could chew, as they say 😉 #punintended

The final product was like the love child of cheesecake and flan.

Delicious, though different than “normal” cheesecake. Lighter, less saccharine sweet and without the after-effect of bloating and guilt. Definitely a treat I wouldn’t mind putting into rotation for Client recipes, dinner parties and the like. The cherry on top was the positive review and second serving by my taste tester, who fancies himself a Chicago cheesecake connossieur with a refined palette and borderline sugar addiction!

The Sprout & Rosebud Cheesecake

Serves 6-8

Ingredients

One pre-made Gluten Free Graham Cracker Crust

For filling:

  • Two 8 oz. tubs of Tofutti Better than Cream Cheese (or cream cheese sub of your choice)
  • 2/3 cups of Stevia, Stevia/Sugar blend or sugar
  • 2 eggs
  • 1 tsp vanilla extract

For fruit topping:

  • One package of organic strawberries
  • Two Tbl Sugar or or Stevia/Sugar Blend

Directions

  1. Preheat the oven to 350F degrees.
  2. Let the cream cheese get to room temperature, then beat the cream cheese and sugar until smooth.
  3. Add the two eggs and vanilla extract.
  4. Pour into the crust and bake for 40 minutes or until slightly brown on top.
  5. For the filling, rinse, hull and slice the strawberries in a bowl with the sugar. Let sit until they get syrupy.
  6. Once the cheesecake has cooled, slice and serve with the strawberries and syrup on the top.
Pre-oven, the crust is filled with the S&R filling (which, PS, tasted great) 🙂
Voila!
Topped and ready to serve!

*Note: Although Tofutti’s “Better than Cream Cheese” does contain partially hydrogenated soybean oil (which I strictly avoid), this option was preferable from a food-allergen standpoint, so I went with it. As always, choose what’s the best for YOU and aligns with your health goals and priorities. 

We love hearing how you customize this recipe to make it your own. Share your thoughts with us below, or send us a note!