Cilantro Lime Salmon

5 from 1 vote

Bright and fresh flavors cut through salmon’s richness for light and summery meal. I like to serve this with salad with creamy chipotle adobo dressing or a Mexican-inspired kohlrabi slaw.

Course Main Course

Cuisine Mexican

Keyword cilantro, dairy-free, dinner, easy, egg-free, fast, fish, jalapeño, lime, lunch, main, mexican, nightshade-free, nut-free, protein sparing modified fast, PSMF, salmon, seafood

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 331kcal

Author Jenny Ross

Ingredients

1 pound salmon
salt and pepper to taste
1 jalapeño stem, seeds, and membranes removed (use a glove to keep from getting the oils on your hands - removal of the seeds and membranes removes the spiciness so leave them in if you love heat), omit for nightshade-free
1 garlic clove
1/4 cup cilantro
2 tablespoons lime juice
zest of 1 lime
pinch of monk fruit or a drop of stevia glycerite, to taste

Instructions

Preheat the oven to 200ºF and line a rimmed baking sheet with foil. Rub the foil with a little bit of avocado oil to prevent sticking and then lay the salmon on top. Season to taste with salt and pepper.
Combine the jalapeño, garlic, cilantro, lime juice and zest, and monk fruit in a blender and blend until smooth. Pour over salmon and bake at 200ºF for 20 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.

Notes

Protein:Energy Quotient [calories]: 2.08

Nutrition