Making smart choices in the grocery store isn’t always easy.  Everyone is busy; grabbing the prepared and processed food seems like the most convenient option.  Manufacturers are adept at satisfying any savory or sweet craving in one easy package.

Increasing and maintaining strength requires a steady stream of protein; you can’t build muscle without it.  Unfortunately, the best protein sources don’t come in a package; some preparation is required. Luckily, this preparation doesn’t have to be difficult.

Wild Alaskan salmon is currently my favorite protein source. When I discovered the easy recipe below, I fell in love with the idea that I could buy a huge fillet, and have an easy, accessible, delectable, extraordinarily high quality protein source for before and after workouts; these individual servings satisfy me for nearly a week.

Please avoid farm-raised salmon! In addition to the plain weirdness of the idea of fish raised anywhere but in the open water, many farms use jam-packed pens where the slimy beings are easily infected with lice, often receive unnecessary and excessive antibiotics and spread disease to wild fish. Alaska has banned salmon farms in part for this reason. Bottom line, fish born and bred in their natural habitat are healthier, more delicious and nutritious for us land folk.

Recipe:

• 1 giant wild Alaskan salmon fillet
• Sea salt
• Ground pepper
• Olive oil
• Paprika (optional)
• ½ lemon

Preparation:

Preheat oven to 400 degrees.

Coat the bottom of a large glass baking dish in olive oil.

Lay the fillet, skin side down. Season the top with salt, pepper and paprika (if using). Squeeze the juice of the ½ lemon over the top.

Pop the fish into the oven and set your timer for 14-15 minutes. Let rest for 8 minutes before slicing into equal portions.