Raspberry Ginger Baked Salmon

Raspberry and ginger fill this salmon with delicious flavor and is paired nicely with a raspberry balsamic greens salad. A simple, easy, and light meal to end the summer.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 2

Ingredients

Salmon

  • 6 oz. raspberries
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh ginger
  • 1 medjool date, pitted
  • 2 sockeye salmon fillets
  • 1/4 teaspoon herbamare

Salad

  • 4 cups mixed field greens
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon crushed pecans
  • 1/8 teaspoon herbamare

Instructions

  1. Preheat oven to 400F.
  2. Blend water, raspberries, ginger, lemon, and medjool date in your blender until ridiculously smooth.
  3. Pour contents into a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for about 40 minutes, stirring occasionally to prevent burning. Remove from heat and set aside.
  4. Place fillets in a well worked cast iron pan, or on a parchment paper lined baking sheet. Season fillets with salt and pepper and pour with raspberry mixture. Bake for 4-5 minutes.
  5. Remove from oven, turn the oven to a low broil, pour on a second coat of the berry mixture and return the salmon to the broiler for an additional 4 minutes.
  6. Meanwhile, combine olive oil, vinegar, herbamare and remaining raspberry mixture in a small bowl. Place in a serving dish with spoon and set aside.
  7. Remove salmon from oven and serve with field greens, pecans and raspberry dressing.

Spread the love, earn karma points:

Pin It

Nutrition Information Per Serving

  • Calories: 550
  • Calories from Fat: 286
  • Total Fat: 31.8
  • Saturated Fat: 5.7 g
  • Cholesterol: 110> mg
  • Sodium: 596 mg
  • Carbs: 24.4 g
  • Dietary Fiber: 8.7 g
  • Net Carbs: 15.7 g
  • Sugars: 10.6 g
  • Protein: 42.4 g