The key to getting lots of salmon into your Paleo diet is to have a variety of recipes up your sleeve. This one is easy enough to throw together on a week night, and fancy enough for guests. If you are like me and aren’t always satisfied by a piece of fish, this Italian salmon is perfect because it produces a rustic and flavorful sauce that you can pour over zucchini noodles.
(Related: Zucchini Noodles with Meat Sauce)
As always, it’s critical to use imported Italian tomatoes, and to avoid BPA you should opt for bottled over canned wherever possible. Remember, if your tomatoes are not imported from Italy (or grown in your own backyard) they’re crapola.
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Italian Salmon with Tomato Sauce
Italian Salmon with Tomato Sauce
Ingredients
- 4 salmon fillets ( about 4-6 oz each)
- 2 14 oz cans of diced tomatoes
- 2 shallots, chopped
- 4 cloves of garlic, minced (optional)
- 4 tbsp of olive oil
- 2 tbsp fresh lemon juice (about half a lemon)
- 3/4 tsp dried oregano
- 3/4 tsp dried thyme
- 6 fresh basil leaves, roughly chopped
- 3/4 tsp black pepper
- 1 tsp sea salt
- zest of one lemon
How To Make It:
- Preheat the oven to 400F.
- In a medium bowl whisk together tomatoes, oil, shallots, and garlic. Enjoy that quintessential Italian aroma.
- Add lemon juice and herbs, salt and pepper.
- Place salmon fillets (skin side down) into glass 9×13 inch casserole dish and cover with tomato mixture.
- Bake for 25 minutes.
- While the salmon is cooking, prepare the noodles of your choice.
- When the salmon is done, remove the pan from the oven and place the fillets on a separate dish. There will be a beautiful sauce remaining in the pan, complete with rustic bits of salmon.
- Stir chopped fresh basil leaves into the hot sauce, while it is still in the pan.
- Dump the noodles into the pan, toss in sauce and portion onto plates.
- Place one fillet onto each plate, directly on top of the noodles.
- Zest the lemon over each dish.
For non-paleo family members, toss the sauce in some angel hair pasta. I love that this sauce is full of healthy fat from the olive oil and that it preserves all the drippings from the salmon. It is the holy grail of omega 3! [author_bio name=”yes” avatar=”yes”]
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