Ingredients
- 1.5 lbs salmon , or 4 salmon (4-6 ounce) fillets, skin on
- 1/2 Tablespoon avocado oil or olive oil
- 1/2 teaspoon sea salt to taste
- 1/4 teaspoon freshly cracked black pepper to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder , omit if sensitive to spice
- 2 Tablespoons coconut aminos , can also use gluten free tamari or low sodium soy sauce if not Whole30
- juice from 1 lemon
- 2-3 Tablespoons fresh chopped parsley divided
- lemon slices for garnish
- 1 large bunch asparagus optional, ends trimmed
- 1 cup broccoli florets optional
Instructions
- Preheat oven to 400°F. Line a baking sheet with a large sheet of parchment paper or heavy-duty aluminum foil. Lay salmon on top and drizzle with oil. Season with salt and pepper.
- In a medium bowl, whisk together soy sauce, lemon juice, paprika and chili powder.
- Drizzle evenly over salmon. Sprinkle with half of the parsley, fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon). Let the salmon marinate for at least 15 minutes if you have time.For a complete meal with vegetables (omit this step if not including vegetables), remove the marinating salmon from the baking sheet, re-line it with parchment or foil and add the veggies. Drizzle them with a tablespoon of oil, then add salt and pepper to taste. Bake in preheated oven for 10 minutes. Remove from oven and move the vegetables to the side, making room for the salmon.
- Place the salmon in the middle of the sheet pan and slide lemon slices underneath the salmon. Place another sheet of foil loosely over the salmon.Bake for 12-16 minutes (depending on how large your fish is), or until the salmon is flaky to your desired doneness but do not overcook. Open the foil and turn oven to broil – cooking for an additional 2-4 minutes, or until caramelized and slightly charred.
- Cut into sections and discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lemon juice.
