INGREDIENTS
- 4 (6-ounce) wild Alaskan sockeye portions
- 1 cup loosely packed parsley leaves
- 2 tablespoons fresh dill
- 1½ tablespoons capers, drained
- Zest of 1 lemon (reserve lemon for juice)
- 2 garlic cloves
- Salt and pepper
- Pinch red chili pepper flakes
- Extra virgin olive oil
When she was diagnosed with celiac disease in 2013, Kristin, author of the popular Midwestern food blog, Iowa Girl Eats, was in crisis mode. She knew nothing about living gluten-free, and was uncertain about what it might mean for her blog. After swallowing some sadness over the thought of never eating pizza or drinking craft beer again, she began her studies, learning everything she could about living with her new dietary restrictions. Iowa Girl Eats was reborn from this life-changing event, and now Kristin crafts all of her recipes for those with celiac. This recipe was a product of that effort and is a true testament to how living gluten-free doesn’t mean living without delicious meals. Enjoy!
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Serves: 4
DIRECTIONS
Preheat oven to 450°. Line a baking sheet with foil and oil lightly
Add parsley leaves, dill, capers, lemon zest, garlic cloves, salt, pepper, and red chili pepper flakes to the center of a large cutting board. Chop and then mince.
Slice the lemon into wedges and squeeze a bit of lemon juice into the mixture to moisten.
Rub salmon filets with extra virgin olive oil. Season generously with salt & pepper. Press top and sides of each filet into herb mixture, creating an even crust.
Place on prepared baking sheet. Bake for 7-9 minutes.
Plate sockeye pieces with a lemon wedge for squeezing. Pair with roasted veggies, mashed potatoes, or your favorite side dish.
Pro cooking tip: Be careful not to over bake the salmon! It might not seem like 7-9 minutes is enough, but it certainly is. Any longer and you risk drying out the fish.
Recipe and Photo: Kristin - Iowa Girl Eats
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