Baked Sockeye Salmon
Ingredients
The salmon and cooking fat
-
1
whole
wild-caught salmon fillet (~2 lbs/900g)
-
¼
cup
grass-fed butter, ghee, or avocado oil
The flavoring
-
2½
Tbsp
maple syrup
-
8
large cloves
garlic (minced)
-
1¼
tsp
sea salt
-
½
tsp
freshly ground black pepper
-
⅛
tsp
cayenne pepper
The vegetables
-
1
bunch
asparagus (~14oz/400g)
-
to taste
chopped flat-leaf parsley (for garnish)
Instructions
- Remove the salmon fillet from the refrigerator and let it sit at room temperature for about 15 minutes.
- Preheat the oven to 475ºF (250ºC) and line a baking sheet with parchment paper.
- Place the salmon fillet in the center of the baking sheet and arrange the asparagus around it.
- Melt the butter in a small pot over medium-low heat, then add the maple syrup, garlic, salt, pepper, and cayenne, stirring well.
- Brush the butter mixture over both sides of the salmon and the asparagus, ensuring the salmon is skin side down.
- Drizzle any remaining butter mixture over the salmon.
- Roast in the preheated oven for 8-10 minutes or until the salmon is opaque and flakes easily with a fork.
- Garnish with chopped parsley and serve immediately.
Nutrition Facts (estimated)
Servings
4-6 servings
Calories
350
Total fat
22g
Total carbohydrates
8g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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