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This is an easy and flavorful preparation of salmon that I make often. I like to pair it with a big salad or a veggie stir-fry with coconut aminos. It keeps for a few days in the refrigerator, so I usually make a large fillet and then eat it for breakfast or dinner in the following days. You can halve the recipe if you have a smaller portion or are only making it for one meal.
- Preheat your oven to 400 degrees F. Wash and dry the salmon fillet and place on a oiled baking dish. Spread the coconut oil over the fillet and then sprinkle the ginger and sea salt all over. Bake for 15-20 minutes (depending on the thickness of your fillet), or until the thickest part barely flakes.