Baked salmon

• Gluten free

• Seafood

  • 200 g Salmon, fillet

• Produce

  • 1 tsp Chilli
  • 1 tsp Garlic powder

• Condiments

  • 2 tsp Lime juice

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1 Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Oil

Found on cookingandme.com

Description

Ingredients

• 200 gram salmon fillet
• 1 tsp chilli powder (adjust to taste)
• ½ tsp freshly cracked black pepper
• 1 tsp garlic powder (or use ½ tsp freshly minced garlic
• ¼ tsp turmeric powder (optional)
• Salt to taste
• 2-3 tsp lime juice
• 3 tbsp oil (I used coconut oil)

Directions

• Pre-heat oven to 320F/160C
• In a bowl, mix together all the ingredients for the marinade to make a thick paste
• If it’s too thick, add more lime juice or 1-2 tsp water to make it spreadable
• Wash and pat dry the salmon fillet
• Cut out a piece of aluminium foil large enough to wrap your salmon fillet
• Take a baking pan (I use a pyrex glass baking pan) and place the aluminium foil inside
• Place the salmon in the foil
• Marinate generously with the marinade paste using your fingers or a pastry brush
• Pour a few drops of oil on top if the marinade looks too dry
• Cover with the aluminium foil
• Bake in the pre-heated oven for 15-20 mins for the salmon to be well done
• Bake for a shorter duration if you like your salmon medium-done
• The baking time will also depend on how thick your salmon fillet is, mine was about 1.5” thick in the thickest part
• Serve warm with a salad, pasta, roasted vegetables, potato mash, etc