One of the best sources of omega 3 fats occur in oily fish, high in EPA and DHA. Fantastic for brain function, heart health, skin, hair, and so on… I like to use chia seeds as I prefer them over sesame seeds for their extra nutritional punch. I also did a food sensitivity test years ago and sesame seeds were off the charts. I’ve since learned they can be high among the seed/nut sensitivities and if you look at many of the foods you eat, sesame seeds are everywhere (crackers, sauces, baked goods, etc…). By all means, sub in sesame seeds if you prefer or if you don’t have chia seeds on hand.
baked chia salmon
425 oven, 7 minutes (+2 min quick sauté)
Mix in medium size dish:
• 1 tbsp honey
• 1 tbsp wheat-free tamari (healthier version of soy sauce)
• 1 tbsp dijon mustard
• 1 tbsp chia seeds
Add, and coat with sauce:
• 4 salmon fillets, skinless (was really simple removing the skins myself – slide a sharp knife just above skin)
Heat oven proof skillet at med-high.
Add enough avocado oil (great for high temp cooking) to cover pan.
Sauté salmon 1 minute per side.
Cover with lid and place in the oven for 7 minutes.