Monday, February 9, 2015

Easy Paleo Salmon with Lemon, Garlic & Rosemary


No one else in the house really likes salmon. They will all somewhat begrudgingly eat it, but even the caveman laments when it appears on the table. While I do make sure my brood gets fish on a somewhat regular basis, I've come to save salmon for myself (especially since I prefer to spring for the pricier but healthier wild-caught).

I bought an individual serving of salmon over the weekend, and then whipped this up for lunch today. The fact that the fish cooks in the foil makes it a super easy option for a Monday lunch. I incorporated some of my other favorite flavor elements, and everyone went together really well.

You could definitely use a different seasoning if rosemary isn't your thing, but I would definitely incorporate both the garlic and lemon (especially the latter since it adds both moisture and flavor).

I've adjusted the proportions to accommodate a full lb. of fish.

Easy Paleo Salmon with Lemon, Garlic & Rosemary

1 lb. salmon, with skin
1 tsp. salt
1 tsp. ground white pepper
1/2 tsp. chopped fresh rosemary
5 cloves of minced garlic
1 medium lemon, thinly sliced
1/4 cup thinly sliced red onion
3 tbs. olive oil

Preheat oven to 425.

Pat salmon dry and season with salt and pepper.

Place in the center of a piece of foil long and wide enough to wrap around the dish. Place foil on a large baking sheet. 

Sprinkle fish with rosemary and rub minced garlic evenly over the top. Place lemon slices on top of fish along with red onion.

Drizzle with olive oil oil and fold up foil, crimping the edges to seal.

Bake at 425 for 15 minutes or until cooked through. Serve immediately with some of the extra juices drizzled over the fish.

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