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Baked Salmon
The recipe is appropriate. Salmon is rich in anti-inflammatory omega-3 fatty acids, olive oil is healthy fat, and the spices do not aggravate inflammation.
Adapted from NYT Cooking, by Lidey Heuck
- Anti-inflammatory
- Celiac
- Hashimoto's
- Dairy-free
- Diabetes
- High blood pressure
- Mediterranean
- Balanced
- Gluten-free
- Crohn’s and colitis
Ingredients
- 4 (6-ounce) skin-on or skinless salmon fillets
- 2 teaspoons minced garlic or 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 teaspoons kosher salt (such as Diamond Crystal)
- 1/2 teaspoon black pepper
- 1 teaspoon sweet paprika
- 2 teaspoons light brown sugar
- Half a lemon, for serving
Method
- Heat the oven to 400 degrees and line a sheet pan with parchment paper.
- Pat the salmon dry with paper towels and place on the sheet pan. Brush the fillets all over with the olive oil.
- In a small bowl, combine the garlic, brown sugar, salt, paprika and pepper. Sprinkle the spice mixture over the fillets, pressing gently to coat the tops and sides.
- Bake the salmon until it flakes easily and is just cooked in the center, 12 to 15 minutes, depending on the thickness of the fillets. Squeeze the lemon over the fish and serve.15 min timer
Anti-inflammatory check: watch for ultra-processed ingredients, added sugar and fried food. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Hashimoto's recipes, Dairy-free recipes, Diabetes recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Crohn’s and colitis recipes.