Paleo Baked Rosemary Salmon Recipe [Keto, AIP]
I had no idea what a world of difference fresh rosemary made until I started growing my own on my balcony. You can check out the photo of my potted plant at the end of my last article, which was on my mum’s organic garden. It’s so convenient to be able to just go pick some herbs and then throw it into a dish I’m making.
Ok, onto this Paleo baked salmon recipe because it’s super simple!
Paleo Baked Rosemary Salmon Recipe – Instructions
In a bowl mix together olive oil, fresh rosemary leaves (make sure to remove the hard stalks), and salt. Then rub the mixture onto the salmon. You can use fresh salmon fillets or defrosted frozen ones. If you have time, you can marinade the fillets in the mixture for 30 minutes to an hour, but I never seem to have time for this!
Wrap each salmon filet in a piece of aluminum foil (or parchment paper), pouring the remainder of the mixture onto the various filets before wrapping them up.
Then bake the wrapped salmon in the oven at 350 F for 25-30 minutes until the fish flakes.
TIP: I placed the foil wrapped packages onto a baking tray so that if any olive oil escaped, it wouldn’t leak into my oven.
The olive oil and the foil (or parchment paper) help to keep the salmon moist even if you happen to overcook it! So you really can’t go wrong with this easy Paleo recipe no matter how bad of a cook you think you are.
Get this Paleo baked rosemary salmon recipe here. It’s easy and deliciously moist. Plus this recipe is Keto and AIP-friendly.
- 2 salmon fillets (fresh or defrosted)
- 1 tablespoon fresh rosemary leaves
- 1/4 cup (4 tablespoons) olive oil
- 1 tsp salt (optional or to taste)
- Preheat the oven to 350F (175C).
- Mix the olive oil, rosemary, and salt together in a bowl.
- Rub the mixture onto the salmon fillets.
- Wrap each fillet in a piece of aluminium foil with some of the remaining mixture.
- Bake for 25-30 minutes.
- Serving Size: salmon fillet