Salmon is a part of my menu just about every week because I actually get a really good deal on wild caught salmon at our local Aldi. That being said I have been getting bored with my typical ways of preparing it, so this week I decided to try something new and add some excitement to fish night at our house. With summer here and in full swing I decided to put together some of my favorite summer flavors and make type of AIP friendly “salsa” to add to the tops of the fish. I also baked the salmon in tin foil to help keep the moisture in and change the texture rather than grilling it or frying it in a pan like I usually do.
it is recommended that those on the autoimmune protocol eat seafood a minimum of three times a week because it is an important part of of an anti-inflammatory diet. This has always been a bit of a challenge for me because seafood can be expensive and my grocery budget is tight, but I have found ways (like buying my Salmon at Aldi) to make the seafood stretch and add it in in an affordable way. This recipe adds an extra layer of fun and deliciousness that I hope you will enjoy.
Pineapple Avocado Salmon (AIP/Paleo):
2 salmon fillets
1 TBS olive oil
1/2 tsp sea salt
1/2 cup of fresh diced pineapple
1 avocado, cubed
1/2 White or Red onion, minced
2 TBS fresh parsley
Preheat oven to 425 degrees. Place your salmon fillets in tin foil, coat them with olive oil and sprinkle with sea salt. Wrap them tightly in foil and bake on a cookie sheet for about 12 minutes or until they flake nicely. In the mean time, combine your pineapple, avocado, onion and parsley in a bowl. When the salmon is cooked put it on a plate and spoon the pineapple mixture over the top. Serve with veggies and enjoy!