Ingredients

The following ingredients have 4 Servings
  • 10-12 ounces of salmon fillet (around three to four 3-4 ounce fillets)
  • 1/2 cup gluten free BBQ sauce (unsweetened or low sugar)
  • 1/2 to 1 Tablespoon honey (adjust to your liking)
  • 1 Tablespoon apple cider vinegar
  • 1/4 teaspoon black pepper
  • 1 teaspoon minced garlic, about 2 large cloves
  • kosher salt to taste (a pinch or so)
  • 1 cup uncooked quinoa or 3 cups Cauliflower Rice for Paleo option.  You may also use leftover cooked quinoa or grain of choice.
  • 2 cups water or broth, for cooking quinoa
  • pinch of sea salt
  • 1 Tablespoon olive oil
  • 2 medium zucchini (spiralized) – See instructions for prep
  • 1 small bunch cilantro, chopped
  • Lemon or lime wedges
  • 1 ounce pumpkin seeds
  • 1 avocado, sliced
  • Kosher salt and pepper to taste

Instruction

  • Preheat oven 400F. Line a baking sheet with foil. Clean/wash your salmon fillet or individual fillets and place on the baking sheet. Set aside while you make the sauce.
  • In a small bowl, mix BBQ sauce and remaining ingredients/spices.
  • With a spoon or marinade brush, spread 2 tbsp on each 4-6 ounce fillet or ¼ cup on over 10-12 oz of salmon fillet.
  • Place BBQ Salmon in the oven on center rack and bake 10-12 minutes until the salmon is almost completely cooked through at the thickest part. Be sure not to overcook so check at 8 minutes first. The cooking time will vary based on the thickness of your salmon fillet(s).
  • Broil 1-2 minutes until BBQ sauce caramelized on edge of salmon.  Add pinch of salt over salmon after cooked.
  • Cut or break up salmon with fork.