INGREDIENTS
1 large salmon fillet
salt and pepper, to taste
½ cup palm shortening, melted
juice of 2 limes (plus one lime, thinly sliced)
4 tablespoons honey
3 teaspoons minced garlic
⅓ cup cilantro, roughly chopped
INSTRUCTIONS
- Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
- Stir together palm shortening, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don’t worry if it doesn’t cover the salmon completely).
- Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.
***My husband isn’t a fan of cilantro so we leave this off and my daughter and I have to stay away from dairy so I substitute palm shortening for the butter in the original recipe.
***Side of Asparagus and Tomatoes Instructions
- Pull out salmon after cooking about 10 minutes
- Add the snapped asparagus to the same pan
- Spray with avocado oil and season with salt and pepper.
- Add tomatoes
- Season with salt and pepper to taste.
- Put back in oven for additional 5-6 minutes
- Switch oven to broil and cook an additional 5-6 minutes.
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