Salmon is one of my favorite protein sources, and it’s super quick to cook either grilled or baked on a week night when I don’t have much time to put supper together. A little salmon, some greens and fresh veggies and I’ve got one of my favorite salads! The leftovers are great for breakfast or lunch.
- 1 teaspoon Onion Powder
- ¼ teaspoon sea salt
- ½ teaspoon Dill Weed
- 1 pound salmon fillets
- 2 teaspoons avocado oil
- juice of 1 lemon
- Preheat oven to 400°F.
- Mix together the onion powder, dill weed and sea salt in small bowl.
- Place fish, skin-side down, in lightly greased baking pan. Combine the lemon and avocado oil. Lightly brush the salmon with the lemon and avocado oil. Sprinkle seasoning mixture evenly over fish.
- Bake 8 to 10 minutes or until fish flakes easily with a fork.
Like I said this is one of my favorite go to salmon recipes. I also have several variations including this lemon pepper salmon I make on a regular basis, they’re all grain free, gluten free and a part of my Whole30 menu this month.