Having a couple of salmon fillets in the fridge, I was looking for a new recipe and came across this one by Giada De Laurentiis. You know who she is, right? In case you don’t, she’s a famous Italian born American chef.
I haven’t tried too many of her recipes but decided to try this one. However, I didn’t bake my salmon in foil as she hers. Call me a rebel, again. At my age (no, I’m not 100 yet) I’m entitled to a little freedom. Actually, we’re all entitled to a little freedom but in the case of recipes we need to make sure we give credit to those who have “gone before us.” So, make sure you click on the link above if you want to know how to bake the salmon in foil. Capiche?
Overall, I’d call this an easy recipe.
You start with two salmon fillets ~
Next you’ll be making a mixture with tomatoes (canned or fresh), sliced onions and herbs.
Once the mixture is made, you’ll be layering it over the unbaked salmon.
Then you’ll be baking it for approximately 20 minutes or until the salmon is clear looking on the inside.
Ready to see the recipe?
Paleo Baked Salmon With Tomatoes
- 2 salmon fillets
- Olive Oil Spray (or 2 tablespoons fresh)
- 2 teaspoons olive oil
- Salt and ground black pepper
- 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 1/2 onion, sliced thickly
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Preheat the oven to 400 degrees F.
- In a casserole dish, spray the bottom with olive oil (or use 2 tablespoons fresh).
- Add the salmon and season with the salt and pepper.
- In a separate bowl, add the tomatoes, onion, olive oil, lemon juice, oregano and thyme then mix it all together.
- Add the tomato mixture over the salmon.
- Bake the salmon until it is cooked through, approximately 20 minutes.
I served this salmon with sliced baked potatoes and steamed broccoli.
For additional paleo recipes, click here.