Oven Baked Salmon with Papaya-Mango Salsa (Paleo - AIP)
 
Prep time
Cook time
Total time
 
This recipe is 100% paleo autoimmune protocol compliant.
Author:
Recipe type: Seafood
Cuisine: Paleo Autoimmune Protocol
Serves: 4
Ingredients
  • 1 1/2 pound wild Sockeye salmon fillet (4 to 6 ounces per person)
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt, or more to taste
  • Mango-Papaya Salsa:
  • 1/2 papaya, peeled, seeded, and chopped
  • 1 mango, peeled and chopped
  • 1 small cucumber, peeled and chopped
  • 1/4 cup chopped red onion
  • 4 scallions, chopped
  • 1/3 cup chopped fresh cilantro
  • Lime vinaigrette:
  • Juice of one lime
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • Pinch of sea salt
Instructions
  1. First prepare the salsa. In a large bowl, combine the papaya, mango, cucumber, onions, scallions, and cilantro.
  2. In a small dish, combine the lime juice, olive oil, honey, and salt. Mix well and pour over the salsa. Keep the salsa in the refrigerator until ready to serve.
  3. Heat up the oven to 350° F.
  4. Grease a baking sheet with 1 tablespoon of olive oil. Place the salmon skin down on the baking sheet and rub the remaining tablespoon of olive oil on the fish.
  5. Bake in the oven for about 12 minutes. You may have to adjust the cooking time (see note below). The fish is done when the meat barely starts to flake when tested with a fork.
  6. Serve the salmon hot out of the oven with a generous portion of papaya-mango salsa, and a salad on the side.
  7. Bon appétit!
Notes
The cooking time of the salmon will depend on the thickness of the fillet. Please refer to this cooking time table to adjust your cooking time.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/oven-baked-salmon-with-papaya-mango-salsa-paleo-aip/