Salmon and summertime are a sure-fire match for enjoying fresh ingredients in your Paleo diet dining. This roasted salmon recipe is quick and easy, giving you more time for conversation across the picnic table!
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 8 servings
2 tablespoons olive oil, plus more for the foil
Kosher salt and black pepper
1-1/2-pound salmon fillet, skin-on
1/2 a lemon, sliced
5 sprigs fresh dill
2 tablespoons capers
1/2 tablespoon chili powder
1/2 tablespoon garlic powder
Preheat the oven to 375 degrees.
Lay out a piece of aluminum foil 2-1/2 times the length of your salmon fillet. Drizzle the foil with olive oil and add a sprinkling of salt and pepper.
Place the salmon fillet, skin-side-down, on top of the seasoned foil. Season the top of the salmon with more salt and pepper, the chili powder, and the garlic.
Pour the 2 tablespoons of olive oil over the spices and rub it into skin to coat the entire top of the fillet. Top with the lemon slices, fresh dill, and capers.
Fold the foil over the salmon and seal well on the three non-folded sides. Try to make the package airtight.
Place on a roasting pan or on your grill and cook at 375 degrees for 25 minutes or until the salmon reaches an internal temperature of 120 degrees.
Remove from the oven/grill and share with your friends.
Per serving: Calories 115 (From Fat 38); Fat 4g (Saturated 0.5g); Cholesterol 30mg; Sodium 192mg; Carbohydrate 1.5g (Dietary Fiber 0.5g); Protein 18g.
Recipe courtesy Nick Massie, chef and author of Paleo Nick
This recipe has been vetted by the team at Whole9 and is considered acceptable for a 30-Day Reset Paleo cleanse.
