If you are looking for a recipe that warrants second helpings and compliments to the chef, give this Slow Roast Salmon a try! I love a good slow roast when preparing fish. It’s easy to manipulate the flavor, and the moisture is retained. No one wants a dry piece of fish, right?!
Wild Caught Salmon is an amazing anti-inflammatory, nutrient dense option for your family dinner! It’s filled with healthy fats, omega 3 fatty acids, Vitamin D & a great source of minerals. We aim for two servings per week over here. See how adding wild caught fish into your family dinner rotation makes y’all feel!
Slow Roasted Salmon
Equipment
- Baking Dish
Ingredients
- 2 lb Wild Caught Salmon Bones & Skin Removed
- 2 tbsp EVOO
- 1 tbsp Coconut Aminos
- 1 Juice of one Lemon
- 1 Juice of one orange *or half a grapefruit
- 6 peeled garlic cloves
- 1/4 Cup red onions sliced
- handful of cilantro diced
- Drizzle of maple syrup
- 6 slices of citrus fruit for top of salmon
Salt & Pepper to Taste
Instructions
- Heat oven to 300 degrees
- Place salmon in baking dish
- Saturate with Olive Oil, Coconut Aminos, Lemon juice, Orange juice, Salt & Pepper
- Scatter peeled garlic cloves, onions and citrus slices in the baking dish
- Bake for 25 minutes
- Drizzle with maple syrup
- Return Salmon to the oven and broil on high for 5-7 minutes
If you are looking for the easiest side of veggies to pair with your slow roast salmon, I’ve got you covered! Grab your Wok and heat 2 TB of Olive Oil. Add 4 cups of Broccoli florets, 2 1/2 cups of sliced mushrooms and a frozen bag of organic edamame. Simple saute for 3 minutes on medium high heat. Then cover your wok with the lid and steam the veggies for 2 minutes on medium. Plate a serving of veggies and top with a 4 oz piece of salmon! Happy Dinner Y’all!
