I've been obsessed with Unbound Wellness's blog since switching to a mostly AIP diet. I really loved this recipe because it was mayo free, which is perfect for my eggless kiddo, and the entire family ate it!!!! It was super easy and I can't wait to make it again.
I did modify a few ingredients based on what I already had in my personal pantry, so that is what is reflected in my recipe below.
Ingredients:
- 4 Wild caught Salmon filets
- 1/4 cup cashew unsweetened yogurt
- 2 tsp Thrive Market's No tomato Carrot ketchup (if you don't have a problem eating tomatoes just use tomato paste or regular ketchup)
- 1tsp coconut aminos
- 1/2 tsp turmeric powder
- 1 tsp ginger
- 1tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1tsp salt
Preheat oven to 400 degrees F.
Mix all ingredients except salmon in a bowl, whisk well. Pat salmon dry and place salmon on parchment lined baking sheet. Drizzle a bit of avocado oil over salmon then pour all but 1/4 - 1/2 cup sauce directly on top. Make sure sauce is evenly spread over salmon filets.
Bake for 12-15 minutes, until salmon is easily flaked.
I served this over cauliflower rice and green beans, and garnished with green onions and topped salmon with left over sauce.
