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Salmon with Lemon, Capers & Cilantro

Dairy-Free; Gluten-Free

Rich in flavor, antioxidants and omega-3s, this recipe is perfect for busy weeknights.

Pro-Tips

  • This salmon is the perfect companion to roasted vegetables or on top of a salad. 

  • Play with different herbs and spices, like paprika, thyme, rosemary or Herbs de Provence.

  • This recipe works with other types of fish too. Cooking times and temps may vary. 

  • Cook the salmon on a grill for more rustic flavors. If cooking with a cedar plank, make sure to soak the plank in water for at least an hour beforehand.

salmonlemoncapers.jpg

Ingredients

  • 2 Salmon filets (preferably organic, wild caught)

  • 1-2 Tbsps extra virgin olive oil or avocado oil

  • 1/2 Lemon, juiced

  • 2 Garlic cloves, minced

  • 1 Tbsp capers, roughly chopped

  • Himalayan pink salt

  • Black pepper

  • 1 tsp fresh cilantro, finely chopped

  • Lemon slices (optional)

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 

  2. Season the salmon fillets with salt and pepper.

  3. Make a marinade with the olive oil, garlic, capers, lemon juice, and cilantro (or herbs & spices of choice). Stir together.

  4. Pour marinade into a bowl large enough for the salmon to sit flat. Make sure to coat the sides and the flesh.

  5. Cover and marinade for at least 30 minutes (put in the refrigerator if longer than 30 mins). Once the salmon is done marinading, set the salmon filets onto the baking sheet skin side down.

  6. If you like extra lemony flavor, add thin slices to the top of the filets. Cook for approximately 15 minutes or until desired temperature. I prefer my salmon to be medium (~ 135-140 F). Salmon should be pink on the outside (with some brown), opaque in the center and flaky when pulled apart. 

  7. Serve with oven-roasted vegetables, sweet potatoes, or on top of your favorite salad.  

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