| 10 | 35 | 294 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 5 min | 6 |
| 1 avocado(s) | Avocado (sliced) |
| 2 tbsp | Cilantro (coriander) (chopped (or parsley) |
| 1 tsp | Cumin |
| 1 tsp | Garlic powder |
| 1/2 medium | Red onion (sliced) |
| 1/4 cup | Lime juice (fresh) (or juice from 2 limes) |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1 tsp | Paprika |
| 908 gm | Atlantic salmon, wild (cut into 6 pieces or 1 large piece) |
| 1 pinch | Sea Salt (or to taste) |
Pre-heat the oven to 400 degrees.
Mix the cumin, paprika, garlic powder, black pepper, and a 1/4 pinch of sea salt.
Coat the salmon with olive oil, the seasoning mix, and the sliced onions.
Next, cover the pan with a glass lid (parchment paper and then aluminum foil on top, so the toxins from the aluminum don't go in the fish).
Place in the oven and cook until done, about 15-20 minutes depending on the thickness of the fish.
Avocado Salsa
Combine the avocado, onion*, cilantro, lime juice, and 1/2 pinch of sea salt in a bowl and mix well,
Raw onion can be hard to digest. If you are healing your gut either sautee or steam the onion or leave them out.
Top the cooked salmon with avocado salsa and enjoy!
To make AIP friendly omit: Cumin and Paprika
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This recipe was modified for you by Paula Yolles, a FoodTastic Digestive Wellness Expert for you to enjoy.
| Meat | 1.7 |
| Vegetables | 0.5 |
