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
- Baking Dish
- 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
- 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!