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Salmon with Lemon, Capers, and Rosemary with Sizzlefish

Posted Nov 26 2013 10:07pm

The following post is sponsored by FitFluential LLC on behalf of Sizzlefish.

As part of a campaign by Fitfluential, I received a big ol box of fish! Sizzlefish is a home delivery supplier of pre-portioned, high quality seafood items. Yep, little packages of fish were shipped to my doorstep, convenient and ready to cook.


The box I received was Sizzlefish’s Omega-3 Protein Mix .

  • 2 portions of Coho Salmon
  • 2 portions of Atlantic Salmon
  • 2 portions of Sablefish
  • 2 portions of Rainbow Trout
  • 2 portions of Catfish
  • 2 portions of Atlantic Cod
  • 2 portions of Haddock

I was really excited about this mix because a diet high in fish, particularly fish high in Omega 3 fatty acids, is great for those working on their athletic performance and overall health. While I’m training for my half marathon, I need all the energy and nutrients I can get. Plus, running and strength training keep me busy and I don’t always want to come home and put a ton of effort into dinner. The benefits of Sizzlefish are fantastic:

  • Just the right size for each meal
  • Flash frozen and shipped directly to you
  • Pure, untreated Premium Quality fish

The coho salmon was the first package I used to cook with. I made Giada’s recipe for Salmon with Lemon, Capers, and Rosemary .


  • 4 (6-ounce) salmon fillets
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 8 lemon slices (about 2 lemons)
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup Marsala wine (or white wine)
  • 4 teaspoons capers
  • 4 pieces of aluminum foil

It was super easy and delicious. I’d definitely make this again!

For more information on Sizzlefish, check out:

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