• 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
  • 1 tsp SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops®
  • ¼ cup extra virgin olive oil
  • 1 handful parsley leaves
  • Directions

    Preheat your oven to 350 degrees. Pat your salmon dry, and season both sides of the fish with salt and pepper. Place the salmon skin side down on a cast-iron skillet or casserole dish on top of just a dollop of oil to prevent it from sticking. 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 the oven. Remove citrus slices and 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.

    Nutrition Facts

    • Per 1 serving:
    • Calories: 370
    • Net Carbs: 4 (0 fiber)
    • Fat: 28g
    • Protein: 28g

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