When you are like me and you enjoy salmon way too much, you find a hundred different ways to cook it. Simply because you can’t live without it. Cajun spices are such royalty I feel like. So when you add them too buttery and light salmon, there is nowhere to go but up. This simple Cajun salmon is easy enough for a weeknight dinner, but also fancy enough for a dinner party.
So on Monday, I started my Whole30 Recipes feed takeover and it has been such a wonderful experience. I was very very nervous going into it because, new territory. But everyone has been so kind and supportive!! And that is so important. Especially when there are so many people going through something like a Whole30, it is vital to have support and feel a part of a community. That is one thing I admire about the community. Everyone is ready and willing to help each other conquer those 30 days.
It has been an absolute joy to be a part of this community. One misconception about Whole30 is that it’s boring because you have some limitations to what you can eat. But, I don’t view it that way. For me, it’s a chance to explore and try new flavors and ingredients. I have discovered so many different vegetables, spices, and ingredients thanks to Whole30. It forces you to change the way you view food and cooking. And I think that is one of the coolest things about this program.
WHOLE30 II PALEO II KETO
This salmon is so damn tasty. It is the perfect way to impress your friends and family. So make it now and trust me you won’t be disappointed.
Serve with Hasselback sweet potatoes for a well-balanced dinner that is ready in no time.Print
Wild-caught salmon marinated with a Cajun spice rub and roasted to perfection. Serve it up mashed or roasted potatoes.
1.5 lbs sockeye salmon
2 garlic cloves (pressed through a garlic press)
2 tbsp. avocado oil
1/2 tsp. Korean pepper flakes or crushed red pepper flakes
1 tsp. salt
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/2 tsp paprika
1 tbsp lemon juice lemon wedges to serve)
To start, preheat your oven to 415˚ F.
Now, pat the salmon fillet dry using a clean paper towel. Lay the fillet skin side down on a piece of parchment and transfer it to a baking sheet lined with foil.
In a small mixing bowl, whisk avocado oil, Korean pepper, salt, chili powder, cayenne pepper, paprika, and lemon juice. Pour the mixture over the salmon and spread with a brush or spatula.
Tent the salmon with another piece of foil paper. Transfer to oven and bake for 5-7 minutes. Uncover and continue to bake for an addition 10 minutes. Turn the oven to broil and continue cooking for 5 more minutes. Let salmon rest for a few minutes and serve with a squeeze of lemon juice.
Keywords: cajun salmon