A Little About the Recipe
This recipe came about early on in my paleo experimentations. I had tried previously to make a fish with lemon juice recipe – it was a disaster, more like lemon juice with a vague after-thought of fish. I was over-lemoned, I needed a detox.
After that I tried to find a salmon recipe that did not, in any way, involve lemons. Easy, right? Err… no, not so much. What is it about lemons and fish? It’s like the law of cooking; thou shalt have lemons with thy fish! Not that I object to lemons and fish (when put together in the correct proportions) but why can’t I, just once in a while, have an entirely non-lemony fish?
A few overdone salmon fillets later and here we are with a nice, plain and simple salmon fillet recipe; just a bit of salt and oil needed. Also, by the way, if you are interested to know, salmon fillets don’t taste half bad when you overdo them!
For a few recommendations I have a few suggestions which you are welcome to follow or ignore. Add Avocado and Red Bell Pepper Salad with Bilberries for paleo or whole30. For keto Mashed Cauliflower would work well but add on some extra butter or Easy Homemade Mayonnaise for the added fat. Atkins’ dieters of all phases would do well with Paleo Guacamole on Boiled Eggs or Easy Egg Salad.
And Here It Is: Salted, Foil Baked Salmon Fillet
Salted, Foil Baked Salmon Fillet
- 2x 200 g salmon fillets
- 2 tbsp olive oil
- 1/2 tsp salt
- Pre-heat a fan-assisted oven to 200 deg C (or 400 deg F).
- Pat dry the salmon with some kitchen paper
- Rub the salt evenly onto all the sides of the salmon fillets.
- Make an aluminium foil 'packet' for each salmon fillet which will form a self-contained 'environment' to bake them in.
- Pour 1 tbsp of the oil over each salmon.
- Seal the aluminium foil 'packet' and place them onto a baking tray.
- Bake in the oven for 25 mins.