Hi guys,
I am back at it today with another simple weeknight meal that is ready in less than 30 minutes. The AIP diet is a very nutrient dense diet and I know that when I started I struggled to eat enough fish because I live in northern Canada in a landlocked province.
We all know we need to get more omega 3’s in and one of those ways is to consume cold water fish such as salmon. I get the question a lot about quality of salmon and wild versus farmed. Here is my opinion on this matter- if you can afford to buy wild caught salmon then do it, if you can’t then buy the farmed. It is better to eat farmed salmon than no salmon at all.
I truly believe that when we know better we should do better, but we must do that within the constraints of our budget and our circumstances. So just do your best, remember it was better than what you were doing before!
The trick to making this salmon taste so good is coconut oil and time. So if you prefer your salmon really moist and juicy then only cook your salmon for 20 minutes. If you prefer it crispy like in the photo above, cook it 30 minutes or until you feel it is crispy enough. Please note that cooking it longer will yield a drier texture which I like, but just keep that in mind. Feel free to season your salmon with your favorite herbs or leave it plain with a sprinkle of sea salt!
I like to eat salmon on a bed of arugula or mixed greens or riced cauliflower. This also tastes great along side sweet potatoes and vegetables.
XO Meagen Ashley
This recipe has been shared on the AIP Paleo Recipe Roundtable
Crispy Oven Roasted Salmon
Ingredients
- 1 pound salmon fillet
- 1 Tbsp coconut oil
- 1/4 tsp sea salt
- 1/2 tsp mixed herbs of choice (thyme, oregano, marjoram, etc.)
Instructions
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Line a baking sheet with parchment paper and grease with coconut oil. Preheat the oven to 425 degrees Fahrenheit.
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Place the salmon fillet on the lined baking sheet, skin side down. Season with salt & herbs of choice and place a Tbsp of coconut oil on top of the salmon.
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Cook for 20 minutes or until your desired level of crispiness is reached. Serve immediately.
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Store in a glass container in the fridge for up to 2 days.
What a fantastic recipe! My Grandmother used to make us Salmon Cakes (actually she did call them salmon patties lol) and they were one of our favorite meals. She used the canned salmon but since my favorite fish is fresh salmon I love the idea of using it to make these delicious cakes. And with remoulade of course! Can”t wait to try this!
Thank you! I hope you enjoy!
The only way my family will eat it! Why did I struggle so long before with weird foil boats etc.? This is perfect, delicious and healthy.
Thanks so much, Amy! I am so glad you loved this recipe. It’s a weeknight favorite at our house.
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My family loves salmon so I’m always looking for new unique delicious ways to make it. This recipe was amazing & did not disappoint. It was packed with SO much flavour & was a huge hit. Thanks for this, it’s a keeper!
Hi Sabrina,
Thank you for letting me know how much you and your family enjoyed this!
xo,
Meagen
Hi Meagen, can i use olive oil as a substitute to coconut oil?
Hi Cass,
You sure can for this recipe! I hope you enjoy it. 🙂
xo,
Meagen
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