Health knowledge made personal

Complementary & Alternative Medicine Community

Overview Blog Posts Discussions People
Join this community!
› Share page:
Search posts:

Pan-Roasted Wild Salmon with Kalamata Olives & Basil

Posted May 30 2009 12:26am


Want to prevent macular degeneration? Make sure you’re getting enough vitamin B12, vitamin B6 and folate. A study funded by the National Eye Institute involved over 5,200 women over the age of 40. 1 After 7 years, the women who took a daily supplement of the three B vitamins enjoyed a 41% reduced risk of macular degeneration, compared to the women in the placebo group. In each serving of this fish dish, you’ll enjoy nearly 90% of the daily requirement for vitamin B12 plus 69% of the daily requirement for vitamin B6. Serve with a side of roasted asparagus — a rich source of folate — to get the sight-saving trio of nutrients and round out the meal.

Time To Table: 15 minutes
Serves: 4

The Benefits
Excellent Source of: Potassium, Protein, Selenium, Vitamin B6, Vitamin B12, Thiamin, Niacin, Riboflavin, ALA Omega-3, EPA/DHA Omega-3
Good Source of: Iron, Magnesium, Folate
Preferences: Low Carbohydrate, Gluten Free

1/4 tsp Celtic sea salt
16 small organic kalamata olives
2 Tbsp fresh organic basil leaves, thinly sliced
1 Tbsp organic, grass-fed butter (salted)
1/2 tsp freshly ground black pepper
24 ounces wild Alaskan salmon

Preheat oven to 400°F. Add butter to a medium oven-proof sauté pan and heat over medium high heat. Rinse salmon, pat dry and sprinkle with salt and pepper to taste. When butter has melted and pan is hot, add the salmon fillets — skin side up — to the pan. Cook 2-3 minutes. Do not turn. Add the olives to the pan around the fish and stir gently, cooking 2 more minutes. Flip the fish. Place the pan in the oven to complete cooking to desired doneness (2 minutes for medium-rare; 4 minutes for medium-well). Remove from oven, top with fresh basil and serve.

Nutrition Information
278 calories, 15 g total fat, 4 g saturated fat, 0 g trans fat, 5 g monounsaturated fat, 5 g polyunsaturated fat, 100 mg cholesterol, 344 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugars, 34 g protein


  1. Christen WG, et al. Arch Intern Med. 2009 Feb 23;169(4):335-41.

[ Ed. Note: Kelley Herring is the founder of Healing Gourmet – the world's leading website on the power of foods to promote health and protect against disease. Her latest work is a revolutionary health transformation program called, Your Plate, Your Fate. In this 7-part program you'll learn how to protect your health and optimize your weight by maximizing the nutrients in your food.  Learn more here.]

Post a comment
Write a comment:

Related Searches