Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life

Baked Salmon with Corn and Red Pepper Relish

So what does a good nutritionist do when they have a THE Kathy Potts with Oncore Performance Group (http://www.oncoreperformancegroup.com/) coming over for a meeting that overlaps with lunch? There is only one answer to that question – Cook her a delicious, fresh and healthy meal – WOW her!

So that is exactly what I did.  I wanted to showcase how healthy doesn’t have to mean tedious or lengthy OR bland but means bright, flavorful and delicious!  It turned out awesome!! I adapted this recipe from Bev Cooks – Cedar Plank Salmon and added a little local flare from Michelle Northrup with the Intensity Academy.  It was a hit!  Try this recipe for lunch or dinner We had it for lunch paired with some organic greens and it was superb!  Thanks to Kathy and Michelle for the inspiration!!


Baked garlicky Salmon with Corn and Red Pepper Relish (Serves 4)

(Recipe adapted from Bev Cooks)


4 – 4 ounce Salmon Filets or 1 lb salmon

1 Tbsp olive oil or use oil Misto for even coating

1 ½ cups of fresh or frozen corn

1 red bell pepper

1 tsp chopped garlic

1 small onion chopped

Salt and pepper to taste

Garlic Goodness Sauce from Saucy Queen
Preheat oven to 350 degrees. Place Salmon filets into glass baking dish coated with cooking spray. Pour Garlic Goodness sauce over each filet – I used about 2-3 Tbsp total.  Place in oven and bake for 15 minutes or until fish is cooked through (oven times may vary).

While fish is baking, saute chopped onion over medium heat for ~3 minutes or until just opaque.  Add in chopped garlic, pepper, corn and salt and pepper and continue to sauté until tender, another 3 minutes.

Serve salmon over the corn and pepper relish.



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