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I am not surprised to say this is my third salmon recipe for Autoimmune Paleo! I can’t help that this flaky, buttery, nutrient-rich fish is my favorite food and one I enjoy 4 to 5 times a week! My body just positively craves it almost every single day. I attribute that to wild salmon’s stellar nutrient profile. It’s a wonderful source of omega-3’s, selenium, and vitamin D, which all happen to be nutrients that support thyroid health and the immune system.
Usually, I do a simple broil of several filets of wild-caught salmon seasoned with sea salt and dill and dressed in lemon juice. Pretty basic. I often serve it with a side of avocado salad and cauliflower rice for the ultimate 15-minutes-or-less meal during busy weeks! Now that would make for quite a boring recipe, so instead I created something nearly as simple but seasonally inspired.
Watermelon is easily my favorite summer fruit and the minute I can get my hands on a whole melon at the farmer’s market, I proudly waddle home with my new 5-pound best friend. Paired with salmon, it adds a brightness and juiciness to the palate that balances out the richness of the fatty fish. Watermelon also makes a beautiful nightshade-free summer salsa when combined with traditional salsa staples like lime and cilantro. I couldn’t miss the opportunity to add in some mint since the two are a match made in foodie heaven.
Many people refrain from including seafood in their diet because of budget constraints. I have found that buying wild salmon fillets frozen and individually packaged rather than fresh from the seafood counter saves at least $4 a pound in my neck of the woods. If wild salmon is difficult to find, you can make this recipe using a meaty white fish such as cod. Looking for other inspiring salmon recipes? Check out my recipes for Bacon-Date Crusted Salmon and Wild Salmon with Nectarine-Cucumber Salsa!
- 2 6-oz wild salmon filets, skin on
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- Arugula for serving
- Pat salmon filets dry and lay flat, skin side down, in a shallow glass dish.
- Whisk together olive oil, lime juice, ginger, vinegar, and sea salt in a small glass bowl.
- Pour marinade evenly over the salmon filets. Allow salmon to marinade for 25-30 minutes.
- Meanwhile, preheat broiler to 425 degrees F. Arrange an oven rack 6-8 inches away from the oven broiler element.
- Transfer salmon to an oven-safe rimmed baking sheet. Broil for 5-7 minutes, depending on the thickness of the salmon filet, until the salmon is cooked through for well-done salmon or until the center is a medium pink for medium-done salmon.
- Serve atop arugula with the Watermelon Mint Salsa (below).
- Whisk together the olive oil, lime, vinegar of choice, ginger, and sea salt. Toss with the watermelon in a medium size bowl. Mix in the fresh herbs.