Gluten Free Baked Salmon Two Ways
Delicious choices to prepare your fresh fish in healthy ways for the grill or oven!
Print
Pin
Ingredients
Ginger-Lime Baked Fish:
- drizzle of 1 Tbs. avocado or olive oil
- 3 Tbs. fresh lime juice
- 1/2 tsp. red pepper flakes (skip if on Plant Paradox diet)
- 1 Tbs. honey or agave nectar or coconut nectar
- 2 Tbs. avocado or olive oil
- 1 Tbs. ginger juice (or may use apple cider)
- 1 Tbs. fresh grated ginger root
- 1/2 tsp. sea salt
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- cracked black pepper
- chili oil for drizzle (optional)
- parsley
Greek Baked Fish:
- 2 Tbs. extra virgin olive oil (1 Tbs. for drizzle on pan, 1 Tbs. for drizzle on fish)
- 1 lemon sliced thin
- 1 jar roasted red peppers drained (16 oz) OR sundried tomatoes (skip if on Plant Paradox diet)
- 1 jar marinated artichoke hearts drained (.6 oz)
- pitted kalamata olives (use as many as you prefer)
- 2 Tbs. capers drained
- feta cheese (optional, not pictured)
- cracked black pepper
- fresh rosemary
Instructions
Ginger-Lime Baked Fish
- Preheat oven to 400°F.
- Prepare a large baking sheet by lining with foil and drizzle 1 tablespoon of oil on top. Rinse fish and lay top of the foil.
- In a small bowl, combine all ingredients through sea salt. Stir and pour over the fish in the pan. Sprinkle with cumin, cayenne and cracked black pepper, then drizzle small amounts of chili oil over the fish, as pictured (if using). Add diced vegetables like okra on top of and around the fish, as pictured, if desired.
- Bake in preheated oven for 20 minutes, then test with an internal thermometer. The fish will be 145ºF when fully cooked. If you prefer to crisp any vegetables also baking on the pan, change oven setting to broil at 400°F after 15 minutes of baking. If the fish isn't fully cooked after 20 minutes, add 5 minutes and test again. If it is drying out or getting too brown, cover with foil for remainder of bake time.
- Sprinkle fresh or dried parsley before serving.
- Serves 6.
Greek Baked Fish
- Preheat oven to 400°F.
- Prepare a large baking sheet by lining with foil or bake on Wilton-Armetale fish tray (as pictured above) and drizzle 1 tablespoon of oil on top. Rinse fish and lay top of the foil or oiled pan.
- Drizzle 1 tablespoon of olive oil on top of fish. Arrange thin slices of lemon all over the fish. Drain jars of peppers, artichoke hearts, olives and capers, then spread out on top of and around the fish on the dish (cut red peppers to smaller pieces, if needed). Sprinkle with feta cheese if using. Crack black pepper over the top of the fish.
- Bake in preheated oven for 15 minutes, then test with an internal thermometer. The fish will be 145ºF when fully cooked. If the fish isn't fully cooked after 15 minutes, add 5 minutes and test again. If it is drying out or getting too brown, cover with foil for remainder of bake time.
- To serve, arrange sprigs of fresh rosemary on each piece.
- Serves 6.
Notes
NOTE: fish fillets (and chicken cuts) differ in thicknesses -- if your protein is thinner than that pictured, start with a cook time of 8-10 minutes and test for doneness so as not to over-cook and dry out the fish.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.