This has become a family favourite at our house, and we are so fortunate to live near the pacific ocean when wild coho is in season… We usually eat it with steamed broccoli. So flavourful and the salmon comes out beautifully moist and delicious whether baked fresh or frozen.
Makes 3 generous servings
1 serving = 3 net carbs (please calculate your own stats using the recipe ingredients as different food brands can vary.)
Ingredients:
1 large half filet of wild pacific salmon
1 T crushed fresh garlic
1 T crushed fresh ginger
3 cups broccoli florets
butter & lemon slices
Instructions:
- Preheat the oven to 400 degrees F.
- Lay a large sheet of tin foil on a large baking sheet, place fresh or frozen salmon in the centre, skin side down, rub garlic and ginger on top side. Close foil loosely by folding it in a tent shape above the salmon and folding the edges in to seal it.
- Bake salmon for 20 minutes, check by openly foil carefully (watch for hot steam escaping!) and if it flakes easily with a fork it’s done. If it’s not done reseal in foil and bake for longer, checking every 10 minutes as you don’t want to overcook it.
- While salmon is baking boil broccoli florets in water until al dente (still firm, starting to soften, and hot through).
- Lift salmon off skin with a flipper, and serve on a bed of broccoli. Top with butter and a drizzle of fresh lemon, salt & pepper. Divine!!
Plum Hill 