Updated: Dec 20, 2022
This low-carb entree is bursting with flavor, and provides omega 3s everyone needs!
Our compliments to the chef.
Meal Type: Dinner, Keto-Diet, Main Dishes, SweetLeaf Fans
Recipe courtesy of Briana DeBolt and Chamere Orr @afullliving
1 lb. fresh wild salmon
½ tsp. Himalayan pink salt
¼ tsp. black ground pepper
Thinly sliced lemon and orange slices, for topping the salmon
½ shallot, about 30 grams
Juice of ½ orange
Juice of 1 lemon
Juice of 1 lime
¼ cup extra virgin olive oil
1 handful parsley leaves
Preheat your oven to 350 degrees.
Pat your salmon dry, and season both sides of the fish with salt and pepper.
Layer the fish with very thin slices of lemon and orange. Place the salmon in the oven, uncovered, and cook for about 15 minutes
(The salmon will not be cooked through at this point).
Begin making the glaze by finely mincing shallot. Set it aside.
In a small bowl, strain the orange, lemon, and lime juice through a small metal sieve. Starting with 1 tsp., add Valencia Orange Sweet Drops to taste. Add olive oil, minced shallots, parsley, salt and pepper. Whisk everything together.
Remove salmon from oven. Remove citrus slices then set aside. Place salmon on tin foil big enough to wrap up. Cover the salmon with the glaze, then layer the citrus back on top.
Wrap the foil tightly before putting it back in the oven.
The salmon will need to cook for probably about 10-15 more minutes, until the internal temperature reaches 145 degrees. Serve the salmon with any side you’d like. Garnish with more parsley.
Our Sweet Story
Wisdom Natural Brands, the parent company of SweetLeaf, was founded by James A. May after meeting the Guarani people and seeing the benefits of plants in their culture. In 1982, James established Wisdom Natural Brands, which was the first company to bring stevia to consumers in the United States. This earned him the name “The Father of Stevia.” From there, his company launched SweetLeaf to produce the highest quality stevia products on the market today.