This Ginger-Lime Salmon recipe is easy to make and super delicious! It's one of the best ways to make salmon! 15 minutes prep time and 3g net carbs. Use fresh or frozen salmon.
2 to 5zucchini (depending on how many veggies you want or how many people you're serving; allow 1 zucchini per person), sliced at an angle (and peeled first for low-lectin)
1bunchgreen onions' greensleftover from above ingredients (or use an extra bunch for Keto and Low Carb)
Instructions
Preheat oven to 375 degrees. Grease a casserole dish that fits the size of your salmon fillet(s) and how many veggies you're cooking. See Veggies steps below.
In the blender combine whites of onions (*or 1 bunch greens of green onions for low carb), oil, ginger, garlic, coconut aminos, lime juice, zest, sweetener and sea salt. Pulse to combine, until whites are cut into small pieces, but not fully pureed.
Place cold salmon fillet(s) directly on Veggies (see Veggies Step below). Pour marinade over salmon and allow to sit out (or in fridge) for 20 minutes.
Bake for 10 to 13 minutes, without overcooking. If white proteins begin to emerge to the surface you may have cooked it too long. (Some proteins on the sides are fine.) The center should still be bright pink and be tender when pushed down with an index finger, not too firm.* (*see Recipe notes)
Garnish with lime slices, green onion's greens and optional sesame seeds (not for AIP).
Veggies
Place sliced zucchini and green onions' greens in casserole dish. Toss with 1 Tablespoon olive oil or avocado oil.
Place salmon fillet directly on top of veggies (Step 3 above) before proceeding with marinating salmon or baking.
Notes
*How to know when your salmon is done
Touch your thumb to your index finger, very lightly; don't tense the muscle. The fleshy part of your lower thumb on your palm is the firmness you're looking for, soft enough to push down into, but with a little resistance.When salmon is overcooked it is opaque inside, a dull pink, and dry. You want it wet and glossy, very moist and not too flaky. It will be hot and cooked, but it will still be bright pink. The edges may be more cooked with some of the white proteins having surfaced; that's fine. But don't overcook the center.
If you're not familiar with coconut aminos, it's an excellent alternative to soy sauce.