Ginger Baked Salmon

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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.

Ginger Baked Salmon
Prep time
Cook time
Total time
Serves: 3-4
  • 16-24 oz salmon fillet
  • 2 tablespoons coconut oil, melted
  • ¼ teaspoon ginger powder
  • ¼ teaspoon sea salt (smoked sea salt adds a nice flavor here)
  • 3 tablespoons fresh parsley, minced
  1. 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.

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


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