So I walk into Publix to scope out the fish section. I see some of this and some of that but what I really want is salmon. “Color enhanced through feed.” Huh? That does NOT sound healthy. I can tell you one thing, the last thing I need to be visually appealing (in an unnatural way) is my FOOD! My point here-stick to wild caught fish. Stick to NO color enhancement. Yes it’s going to be hard to find. Yes it’s going to be more expensive. Is your health worth it?

I get overly excited when I find it on sale which I did today at The Fresh Market! I paid under $25 for a  little over 2 lbs. So worth it! Here is how I made it. Enjoy foodies.

Servings: 5
Prep Time: 5 Minutes
Cook Time: 20 Minutes


  • 1 Whole Wild caugh salmon As is
  • 5 Dashes Ground Pepper
  • 1/3 Cup White wine I just used what was in my fridge!
  • 4 Drizzles Olive oil
  • 5 Dashes Ground Ginger You can use fresh too! I had to get to Zumba class
  • 5 Dashes Ground Dill
  • 3 Dashes Paprika
  • 1/2 Juice from a lemon


Pre-heat oven to 380 degrees.

Line a pyrex glass cooking tray with tin foil. Use enough to fold the foil over the fish on top.

Combine the olive oil, white wine, lemon, and spices in a small bowl and whisk.

Place salmon in pan and pour that awesome smelling concoction all over it. Cover salmon with tin foil.

Put in oven. It should cook fine in about 20 minutes. You may have to leave it in a few minutes longer depending on the strength of your oven. ENJOY you wild fish eating scavengers.