What Robin Eats

"A Strong Body Equals a Healthy Mind."

Cilantro Lime Baked Alaska Salmon, in collaboration with Alaska Seafood.

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Poppy makes her first savory dish on IGTV! Not only was it our first savory episode, but Poppy was an absolute gem the entire filming process. Working alongside a toddler isn’t always easy but days like this when filming just makes it worth it!

In collaboration with Alaska Seafood, Poppy and I made a Cilantro Lime Alaska Salmon baked in foil to celebrate the launch of #SeafoodSunday. #SeafoodSunday is a new mealtime tradition that brings your favorite nutritious, sustainable protein from the waters of Alaska to the people around your table. #SeafoodSunday is also the perfect time to try a new recipe and express yourself through food or find comfort in a favorite dish. This couldn’t have been more perfect for this week’s #BakeWithPoppy episode! We had so much fun preparing this dish and of course eating it at the end.

Seafood from Alaska is always wild and sustainable. It has immunity-boosting benefits and is naturally high in nutrients the whole family needs, including omega-3 fatty acids that are essential to children’s development and overall brain health. All of this is super important in my kitchen. Not only am I feeding myself, my sweet husband, and Poppy girl but also my growing baby boy that’s due at the end of October. Nothing but the best for my growing family! #AskforAlaska or look for “Alaska” on packaging and on menus to guarantee that you are getting wild and sustainably harvested seafood.

Alaska also follows flash frozen processes, which means fishermen often freeze their catch right on the boats to lock in quality and preserve nutrients. I thawed my salmon for this recipe, but you can also cook it directly from frozen (just give it a quick rinse under cold water before and up the oven temperature to 450 before following my instructions below). You know I’m all about keeping things simple!

In addition to our Alaska Salmon dish we made air fried brussels sprouts and coconut cilantro lime rice. I can’t believe how incredible these dishes tasted together! Poppy devoured her entire plate and asked for seconds. That’s my girl!

Cilantro Lime Alaska Salmon baked in foil:

  • 1 large Alaska Salmon fillet (there are five Alaska salmon species: coho, pink, keta, king and sockeye — I used sockeye)
  • Sea salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • ½ lime, juiced
  • ⅓ cup fresh cilantro, roughly chopped

Instructions:

  • Preheat the oven to 350F and line a medium size baking sheet with foil. Spray the foil with nonstick cooking spray and lay the salmon in the middle of the foil. Lightly pat the Alaska Salmon dry with a paper towel.
  • Drizzle olive oil on top and use a silicone brush to spread the olive oil all over the salmon. Do the same with the honey before seasoning, squeezing the lime juice over the top, and sprinkling on the cilantro.
  • Fold the edges of the foil up but not over the salmon and bake for 15 minutes. After 15 minutes, turn the oven to broil and cook an additional 3-4 minutes.
  • Remove from the oven, squeeze more lime juice on top if desired, and plate!

Air Fried Brussels Sprouts:

  • 2-4 cups brussels sprouts (depending on the size of your air fryer, you can also roast them in your oven)
  • 1 tablespoon extra virgin olive oil
  • Sea salt and pepper to taste

Instructions:

  • Spray your air fryer basket with nonstick cooking spray and add your brussels sprouts.
  • Drizzle the olive oil over the brussels and add the seasoning before tossing together. Air fry at 400F for 15-20 minutes, or until the brussels are crispy.
  • Remove from the air fryer basket and plate with the salmon.

Coconut Cilantro Lime Rice:

  • 1 cup white jasmine rice
  • 2 cups full fat coconut milk
  • 3 tablespoons lime juice
  • ½ cup cilantro, roughly chopped
  • Sea salt to taste

Instructions:

  • Rinse rice through running water a few times.
  • Combine rice, coconut milk, and sea salt in a saucepan. Cover with a lid and bring to a boil. Remove the lid and reduce heat to medium-low, and let simmer for 15-20 minutes or until desired doneness.
  • Stir in lime juice and cilantro. Plate alongside your salmon and brussels, enjoy!

Comment below if you make this recipe and don’t forget to watch this episode of Bake With Poppy here!

Author: Robin Plotnik

Robin Plotnik is a certified nutritionist and personal trainer who has a passion for a healthy lifestyle. She has worked in gyms from San Diego to New York City and now works with clients all over the country via her website, www.WhatRobinEats.com. Robin worked as a fashion model, modeling lookbooks, editorials, and runway for over 10 years. When she’s not writing nutrition plans for her clients or creating recipes in the kitchen, you can find her with her baby girl Poppy, her husband Joel, and hairless cat Aero. Robin believes that a strong body equals a healthy mind and hopes to encourage everyone to live a more balanced life.

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