Rich in calcium, magnesium, niacin, omega-3 DHA, omega-3 EPA, phosphorus, potassium, protein, riboflavin, vitamin B6, vitamin B12, and vitamin D.
Rich in fiber, magnesium, omega-3 ALA, phosphorus, and protein.
two ¾-pound filets of salmon
C = cup
T = tablespoon
2 ¾ pound filets salmon
1 T extra-virgin olive oil
freshly ground black pepper
⅓ C maple syrup
¼ C tamari
½ T brown sugar
1 clove garlic
5 sprigs fresh thyme
½ C walnuts
Preheat the oven to 400°F.
Line a sheet tray with parchment paper. Place two ¾ pound filets of salmon skin-side down on the parchment. Lightly drizzle with 1 tablespoon of extra-virgin olive oil, season with kosher salt and freshly ground black pepper. Bake for 12-15 minutes until salmon is flaky when pierced with a fork.
While the salmon is baking, place a small saucepan on the stovetop over medium heat. Add ⅓ cup of maple syrup, ¼ cup of tamari, ½ tablespoon of brown sugar, 1 clove of minced garlic, the juice of 1 lime, and the leaves from 5 sprigs of thyme. Let the liquid reduce by one third, about 5 minutes, stirring occasionally.
Meanwhile, chop ½ cup of walnuts. After 5 minutes of cooking, turn off the heat and stir in the walnuts.
Remove salmon from the oven, place onto plates and drizzle with the garlicky, lime-y, sticky sweet maple walnut thyme sauce. Eat up, Mama!
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