Slow Roasted Chipotle Orange Salmon with Shaved Fennel and Basil
Sweet, smoky, and floral from citrus, this is a delicious and easy salmon dinner. I like to serve this on a shaved fennel salad with basil.
Servings: 2
Calories: 369kcal
Ingredients
- 1 pound salmon skin on
- 2 drops orange oil or zest of half an orange
- 1 tablespoon gluten-free soy sauce or 2 tablespoons coconut aminos
- 1 1/2 tablespoons allulose or 1 tablespoon monk fruit, golden, halve sweetener if using coconut aminos
- 1/2 tablespoon lemon juice
- 1 teaspoon avocado oil
- 1/2 teaspoon chipotle powder omit for nightshade-free
- 1/4 teaspoon cumin
- salt and pepper to taste
- 4-5 slices of orange optional, for garnish
- 1/2 fennel bulb sliced thin on a mandolin or with a sharp knife
- 3 tablespoons fresh basil sliced thin
Instructions
- Preheat the oven to 250ºF. Line a rimmed baking sheet with foil or parchment paper and grease with the avocado oil.
- Season the salmon with salt and pepper, to taste. Rub with avocado oil and sprinkle with chipotle, cumin, and coconut aminos. Rub the seasonings into the fish, distributing them evenly.
- Place onto the prepared baking sheet and top with orange slices, if using. Bake at 250ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point. Do not eat the orange slices.
Notes
Nutrition for the salmon without fennel basil salad: Calories: 351 cal, Carbs: 1g, Fiber: 1g, Fat: 17g, Protein: 46g
Nutrition Facts
Slow Roasted Chipotle Orange Salmon with Shaved Fennel and Basil
Amount per Serving
Calories
369
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
6
g
Cholesterol
125
mg
42
%
Sodium
642
mg
28
%
Potassium
1400
mg
40
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
47
g
94
%
Vitamin A
479
IU
10
%
Vitamin C
9
mg
11
%
Calcium
67
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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