Ingredients

The following ingredients have 5 Servings
  • 1-1/2 pounds salmon (, fresh or frozen, approximately ~ enough to feed 5 people)
  • 1 bunch green onions
  • 1/4 cup sesame oil (OR olive oil: *use olive oil for the AIP and Low-FODMAP versions)
  • 2 to 3 inch nub fresh ginger (, grated)
  • 2 cloves fresh garlic (crushed; only use 1 clove for Low-FODMAP)
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon lime juice (, fresh, or lemon juice is fine)
  • 1 teaspoon lime zest (from an organic lime (or lemon zest))
  • 1 teaspoon raw honey (OR low carb liquid sweetener for Keto and Low Carb; omit for Low-FODMAP)
  • 1/4 teaspoon sea salt
  • 2 to 5 zucchini (depending on how many veggies you want or how many people you're serving; allow 1 zucchini per person)
  • 1 bunch green onions' greens (leftover from above ingredients (or use an extra bunch for Keto and Low Carb))

Instruction

  • Preheat oven to 375 degrees. Grease a casserole dish that fits the size of your salmon fillet(s) and how many veggies you're cooking. See Veggies steps below.
  • In the blender combine whites of onions (*or 1 bunch greens of green onions for low carb), oil, ginger, garlic, coconut aminos, lime juice, zest, sweetener and sea salt. Pulse to combine, until whites are cut into small pieces, but not fully pureed.
  • Place cold salmon fillet(s) directly on Veggies (see Veggies Step below). Pour marinade over salmon and allow to sit out (or in fridge) for 20 minutes.
  • Bake for 10 to 13 minutes, without overcooking. If white proteins begin to emerge to the surface you may have cooked it too long. (Some proteins on the sides are fine.) The center should still be bright pink and be tender when pushed down with an index finger, not too firm.* (*see Recipe notes)
  • Garnish with lime slices, green onion's greens and optional sesame seeds (not for AIP).