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https://www.bulletproof.com/recipes/eating-healthy/baked-salmon-and-cucumber-noodles-2g/ article-19881 Baked Salmon With Thyme-Ghee and Cucumber Noodles https://www.bulletproof.com/wp-content/uploads/2018/06/Lemon-Thyme-Ghee-Salmon-With-Cucumber-Salad_Header-300x160.jpg 1 USD InStock Eating Healthy Dinner Fish Gluten Free Grass Fed Ghee Nut Free article
Home / Recipes / Eating Healthy
|June 22, 2018

Baked Salmon With Thyme-Ghee and Cucumber Noodles

By Bulletproof Staff

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

Lemon & Thyme Ghee Salmon With Cucumber Salad_processStart 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:

  1. Preheat oven to 350 F
  2. 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.
  3. Bake salmon in oven for 15 minutes.
  4. While salmon is in the oven, spiralize the cucumber into noodles and drain any excess water by gently squeezing.
  5. Add the noodles to a bowl and dress with extra virgin olive oil.
  6. Remove the salmon from the oven.
  7. 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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Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.

About Bulletproof Staff

The Bulletproof Staff category includes more than two dozen writers with a wide range of expertise, including nutrition, fitness, recipe development and more. Articles from The Bulletproof Staff contain insight from multiple writers. Content in this category has been peer reviewed and updated when required to adhere to our editorial guidelines. Explore more content by category here.

References

[1] https://www.sciencedaily.com/releases/2017/03/170328092428.h...

TAGS

DinnerFishGluten FreeGrass Fed GheeNut Free

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