Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo
Here’s a new recipe that our family loves! It’s a sweet and savory salmon filet with a touch of spice.
Lately our family has been eating more fish. I used to take fish oil supplements to make sure that I was getting enough omega-3 fatty acids. These fatty acids are important for bone and brain health so I didn’t want to be missing out, especially while pregnant and nursing. But supplements are expensive!
After mulling it over, I decided that eating fish is better than taking omega-3 supplements for a couple reasons. First, instead of consuming a highly processed capsule, you are eating a whole food which contains other important nutrients like selenium, B vitamins, potassium, copper, magnesium, iron and zinc. Second, it’s cheaper. Instead of buying something extra, you’re just buying food – something you already do.
Now I know that fish can be expensive, but there are a couple ways to save money. One way is to choose frozen or canned fish over fresh. Another is to choose smaller fish, like Atlantic Mackerel or sardines, instead of larger fish like salmon.
If you decide to incorporate more fish into your meals, be sure to choose low mercury fish that are high in omega-3 fatty acids and aim for 2-3 servings per week. Here’s a list of the top 9 fish that meet these criteria.
This recipe features salmon, which is a great low mercury, high omega-3 fish. I hope you will enjoy this recipe as much as we did!
Maple-Ginger Baked Salmon Recipe
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4 4oz salmon fillets
6 TBS avocado oil
2 TBS balsamic vinegar
2 TBS maple syrup
1 TBS ground ginger
1 TBS dried thyme
Preheat oven to 400 degrees F.
Mix together oil, vinegar, syrup, ginger and thyme in a gallon-sized ziplock bag.
Dry salmon fillets with a paper towel and place them in the bag to marinate for at least 15 minutes but no more than 30 minutes. Make sure that the fish is fully covered and refrigerated while it is marinating.
Place salmon with its skin facing down on a lined baking sheet and bake for 8-10 minutes until flesh is opaque and flakes with a fork.
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