I am a big fan of 25 minutes or less dinner recipes, and this definitely fits the bill. My husband & five year old love Salmon because of this recipe, and it’s low carb and Paleo for me. YAY for that! It’s easy and most of the ingredients can be found in a typical household pantry, except for the fresh fish, of course. 🙂 Salmon is very high in High-Quality Protein and Omega 3 Fatty Acids and also has an abundance of Vitamin A, D, B, B6, & E, which sometimes can be lacking in a gluten-free diet. The low carb is just a plus. This salmon is deliciously moist and very flavorful, and will quickly become a family favorite.
Here’s what you need:
1 Fillet of Fresh Wild Caught Salmon
1/4 Cup Raw & Local Honey (We have AMAZING Honey at Jake’s!)
3Tablespoons Dry Mustard Powder
1/2 teaspoon Coconut Sugar
2 teaspoons Pink Himalayan Salt (Available at Jake’s!)
Pinch of Turmeric (We have this too!)
Pinch of Paprika
1 Clove Fresh Pressed Garlic
1/4 Cup Apple Cider Vinegar
1 1/2 teaspoons Water
1 Tablespoon Yellow or Brown Mustard Seeds
1/4 Cup Grape Seed Oil (Plus a Little Extra for Baking Dish)
Italian Seasoning & Fresh Cracked Pepper to Taste
Preheat oven to 400 degrees F. Mix together honey through mustard seed with a whisk until fully incorporated. Then whisk in grape seed oil until creamy. Splash a little grape seed oil into the bottom of a large glass baking dish and coat the bottom. Place Salmon Fillet on top of oil in the baking dish with the skin side down. Then baste generously with honey mustard mixture. Sprinkle the top with Italian seasoning and fresh cracked pepper. Bake at 400 degrees F for 20-25 minutes, or until the Salmon reaches an internal temperature of 145 degrees F, and is flaky when a fork is inserted into the meat.