Recipe By Primal Kitchen
Most baked salmon recipes include panko or seasoned breadcrumbs in the topping that gets spooned on generously before baking, but our grain-free sauce uses only a mixture of dijon mustard, extra virgin olive oil, lemon zest or juice, thyme, garlic, and salt and pepper to flavor the wild-caught salmon filet. All it takes is about five minutes of preparation before you can slide the salmon into the oven and let it do all the work.
Time: 25 minutes
1/4 cup fresh thyme, de-stemmed
1/4 cup Primal Kitchen Dijon Mustard
1/2 tablespoon lemon zest or 1 tablespoon fresh lemon juice
1 tablespoon Primal Kitchen Extra Virgin Olive Oil
3 cloves garlic, minced
Pinch of salt and black pepper
1 pound wild salmon fillet
Preheat oven to 375ºF.
Add thyme to a bowl. Add dijon mustard, lemon zest or juice, olive oil, garlic, salt, and pepper to the bowl. Mix well to combine.
Place salmon fillet skin-side down on a piece of parchment paper on a baking sheet. Make sure all bones are removed (run your hand over the salmon to feel for any bones). Spread the mustard mixture on top of the salmon, coating it generously.
Place salmon in the oven and bake for 18–20 minutes. Remove from oven, and serve right away.