Wild Salmon with Nectarine-Cucumber Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • For the salmon:
  • 1 lb wild salmon filet, bones removed
  • 2 tsp olive oil
  • ½ tsp sea salt
  • ½ tsp ground ginger
  • For the salsa:
  • 1 white nectarine, finely diced
  • ½ cup peeled, seeded and finely diced cucumber
  • 2 tbsp finely chopped cilantro
  • 2 tbsp finely sliced green onion
  • 1 tbsp olive oil
  • 1 tsp lime juice
  • 1 tsp grated ginger
  • ½ tsp lime zest
  • ¼ tsp sea salt
  1. Preheat oven to 400 degrees F. Arrange an oven rack in the center of the oven.
  2. Pat salmon dry and place on a parchment-lined baking sheet skin side down. Rub olive oil, sea salt, and ginger evenly on filet.
  3. Bake for 8-10 minutes until the flesh is flaky and the center remains a medium-dark pink. This prevents the salmon from becoming too dry. While the fish bakes, prepare the salsa.
  4. In a medium bowl, mix all salsa ingredients.
  5. Let rest for several minutes or place in refrigerator for up to 12 hours until ready to serve.
  6. Spoon over warm salmon.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/wild-salmon-with-nectarine-cucumber-salsa/