Orange & Herb Baked Salmon

This salmon is delicious, nourishing, and a perfect part of a simple dinner. It’s a great source of protein and anti-inflammatory fat. I like to pair it with a baked sweet potato and some veggies like broccoli, sautéed kale, or asparagus. YUM!

It’s also good for people with digestive issues like acid reflux and bloating because the ingredients are low acid and low FODMAP (these are a type of fermentable carbohydrates that people with IBS and other digestive issues often have trouble digesting). I specifically created the recipe without common reflux triggers like black pepper, garlic, onion, chili powder, vinegar, or citrus (like lemon juice or orange juice). SPECIAL REFLUX TIP: citrus fruits like lemon, lime, and orange (and their juices) typically aggravate reflux symptoms in people with GERD. However, using citrus zest does not have that same acidic effect, and is a great way to add some zesty citrus flavor without the acid reflux flare-up!

I used herbs fresh from my garden - parsley, dill, and rosemary. If you don’t have those, you can get creative and swap in some of these: thyme (or lemon thyme), basil, cilantro, oregano. The dressing/sauce is definitely more flavorful if you use fresh herbs instead of dried though. You can also try lemon zest or lime zest to mix it up.

 
 

RECIPE:

Makes about 5 servings

Ingredients:

Salmon:

  • 3 6-oz. salmon fillets

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon coconut aminos

  • 1 teaspoon dried dill weed

  • 1 teaspoon grated orange zest

  • ½ teaspoon sea salt

Dressing:

  • 1 teaspoon grated orange zest

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon chopped fresh rosemary

  • 1 tablespoon chopped fresh dill

  • 2 tablespoons extra virgin olive oil

  • ½ tablespoon coconut aminos

  • 1 tablespoon water (+more to thin to desired consistency)


Instructions: 

Salmon:

  • Preheat oven to 425 F.

  • Line a baking sheet with parchment paper.

  • Add the olive oil, coconut aminos, dried dill weed, orange zest, and sea salt in a large mixing bowl. Stir to combine.

  • Add the salmon fillets (already thawed if using frozen salmon) to the olive oil marinade and set aside for 10-15 minutes.

  • Place the salmon fillets on the baking sheet and bake for 8-10 minutes, until salmon flakes with a fork.

Dressing:

  • In a mason jar or dressing shaker, combine all dressing ingredients and shake well. 

  • Spoon the dressing onto the salmon and serve.

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