AIP Baked Lemon Salmon Recipe
"Easy peasy lemon squeazy. This AIP baked lemon salmon recipe may be simple, but it is an amazing dinner option for your autoimmune diet. Most people don’t chomp on lemons the way you might eat other citrus fruits, such as oranges or grapefruit. That doesn’t mean they don’t have a place in your AIP diet, however. They work really well in a lot of recipes. Lemons, lemon juice, and lemon zest are great tools to have in your AIP cooking toolbox, as they offer a healthy way to introduce flavor into many dishes. When you’re shopping for lemons, select candidates that feel heavy in comparison to their peers. The fruit should give readily if given a gentle squeeze – a thinner rind usually means there is more juice inside, which is desirable. Visually, the lemon should be bright yellow and shiny. Avoid fruit with greenish areas, as that indicates it’s not ripe yet. You’ll also want to stay away from lemons with blemishes or oddly wrinkled skin."
NotesNUTRITION
Calories: 571 Sugar: 2 g Fat: 44 g Carbohydrates: 2 g Fiber: 0 g Protein: 42 g
All nutritional data are estimated and based on per serving amounts.
Yields2 Servings
Preparation Time5 min
Cooking Time20 min
Ingredients
- 2 Lemons (60 ml), sliced thinly
- 2 Filets of salmon, fresh or frozen (340 g)
- 2 Tablespoons of olive oil (30 ml)
- Salt and freshly ground black pepper
- Thyme sprigs, to garnish
- Beetroot salad, to serve
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Preheat the oven to 350°F (180°C).
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Divide the lemon slices in half. Take one half of the lemons and place on a sheet of foil. Put the salmon on top of the lemons and cover with the second half. Drizzle olive oil over the fillets.
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Fold the foil over the fillets, sealing completely. Bake in the oven for 20 minutes.
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Season the salmon with salt and serve garnished with thyme alongside a fresh green beetroot salad.