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Ginger-Lime Salmon (Keto, Whole30, Paleo, GAPS, AIP)

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.
Course DInner
Cuisine American, Asian
Keyword aip, ginger, keto, lime, low carb, salmon, whole30
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 servings
Calories 168kcal
Author Megan
Cost $9

Equipment

  • casserole dish
  • oven

Ingredients

  • 1-1/2 pounds salmon , fresh or frozen, approximately ~ enough to feed 5 people
  • 1 bunch green onions whites and greens separated, then diced
  • 1/4 cup sesame oil OR olive oil: *use olive oil for AIP version
  • 2 to 3 inch nub fresh ginger , grated
  • 2 cloves fresh garlic crushed
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon lime juice , fresh, or lemon juice is fine
  • 1 teaspoon lime zest from an organic lime (or lemon zest)
  • 1 teaspoon raw honey OR low carb liquid sweetener for Keto and Low Carb
  • 1/4 teaspoon sea salt

Veggies

  • 2 to 5 zucchini (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)
  • 1 bunch green onions' greens leftover 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 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.
    raw ginger-lime salmon step process
  • 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.

Nutrition

Calories: 168kcal | Carbohydrates: 3g | Protein: 25g | Fat: 18g