Baked Salmon With Thyme-Ghee and Cucumber Noodles
Baked salmon recipe & content provided by Ryan Carter
This baked salmon recipe is simple yet flavorful and so easy to make. Packed with essential and beneficial fatty acids, wild salmon is one of my favorite sources of protein. It’s a low-mercury fish, and is packed with essential vitamins and minerals.
A powerful antioxidant found in wild salmon, astaxanthin, helps boost cognition function and protect cell membranes from oxidative stress and a powerful antioxidant. In mice, astaxanthin has also been shown to switch on the longevity gene.[1]
The salmon is basted in ghee and baked on fresh fennel, which will help the fish retain its moisture. Ghee is a suitable option for those who are sensitive to butter and has a higher smoke point than butter, making it ideal for high-heat cooking.
Cucumber noodles provide a wonderful freshness to the dish. You can substitute for lightly sautéed zoodles, or zucchini noodles. Dress noodles in extra virgin oil and fresh green olives to provide that robust Mediterranean flavor.
Baked Salmon With Thyme-Ghee and Cucumber Noodles
Start to Finish: 20 minutes
Ingredients:
- 2 5-ounce wild salmon fillets, skin on
- 1 fennel bulb, roughly sliced
- 1 large cucumber
- 1/2 cup pitted green olives
- 3 tablespoons grass-fed ghee or butter
- Fresh thyme leaves
- 2 tablespoons extra virgin olive oil
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Instructions:
- Preheat oven to 350 F
- Add fennel to a lined greaseproof paper oven tray. Place the salmon on top of fennel and dot ghee on top of salmon. Sprinkle fresh thyme leaves on top.
- Bake salmon in oven for 15 minutes.
- While salmon is in the oven, spiralize the cucumber into noodles and drain any excess water by gently squeezing.
- Add the noodles to a bowl and dress with extra virgin olive oil.
- Remove the salmon from the oven.
- Add the noodles to a plate then place the salmon on top. Add the green olives and sprinkle with salt to taste.
Serves: 2
Nutritional Information (Per Serving):
- Calories: 502.4
- Protein: 38.9g
- Carbs: 15.6g
- Fiber: 5.32g
- Net Carbs: 8.6g
- Sugar: 7.1g
- Fat: 31.6g
- Saturated Fat: 4.38g
- Polyunsaturated: 6.55g
- Monounsaturated: 18.2g
- Trans fat: 0g
- Cholesterol: 100.6mg
- Sodium: 773.6mg
- Potassium: 1612.9 mg
- Vitamin A: 1506.3mg
- Vitamin C: 18.3mg
- Calcium: 123.9mg
- Iron: 3mg
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