How To Make Perfect Paleo Salmon In The Oven

Paleo Baked Salmon
Paleo Baked Salmon
Paleo Baked Salmon

If you follow a Paleo diet and want to figure out how to perfect baked salmon, this post is for you.

Also, if you are a novice in the kitchen (like me) and like your recipes simple but tasty, this one is also for you as well. I can’t stand complicted recipes! Who has time for that? I don’t.

The good news is, you can make this recipe quickly and easily and it turns out awesome. Even my super picky wife approves!

Here’s the receipe…

Ingredients:

  1. 2 Salmon Fillets (I use Kirkland Wild Salmon from Costco)
  2. Avocado Oil (I use Chosen Foods Avocado Oil )
  3. Sea Salt (I use Kirkland Sea Salt)
  4. Italian Seasoning (I use Simply Organic Italian Seasoning)

Directions:

  1. Set your oven to 325 degrees so it can warm up while you get your salmon ready
  2. Put your salmon fillets in a baking dish (I use a ceramic baking dish) and drizzle avocado oil over it. I am very liberal with the oil because it doesn’t hurt to have a little extra in there but too little and your salmon may come out dry.
  3. Sprinkle Sea Salt over your salmon. I LOVE sea salt so again, I go very liberal with it.
  4. Sprinkle the Italian seasoning on the salmon. Use as much or as little as you want. I go pretty heavy with it but I like a lot of seasoning.
  5. Once the oven is preheated for 325 degrees, put your salmon in the oven and set the timer for 30 minutes. If it’s not fully preheated yet, put the salmon in the refrigerator until the oven is ready.
  6. When the 30 minute timer goes off, take your salmon dish out of the oven (with oven mitts of course because well it’s damn hot!) then take the salmon fillets out of the dish carefully (I use a spatula) and put them on plates.
  7. Eat!

So that’s it – only 4 simple ingredients (you can add more if you want obviously) and only 30 minutes. Super easy, super simple, tastes great AND you have the benefit of not scorching the shit out of your salmon because you are cooking it at 325 degrees unlike most of the recipes that tell you to cook it at 400 or 425 degrees.

The salmon should flake apart when you put a fork into it. I should also be moist but fully cooked. Every oven is different so if it’s not, you may need to cook it a few minutes more. If it’s too dry, then a few minutes less.

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