Eating naturally gluten-free can be quite easy. There are so many delicious options to choose from that you won’t get bored! I hope that through my blog I can help you find easy and nutritious recipes that you can enjoy and share with those you love. This week I want to highlight salmon. What a nutritional powerhouse it is. We eat it at least once a week. Salmon is a high quality protein to add to your rotation if you don’t already. It contains a number of vitamins and minerals and is a great source of omega-3 fatty acids which are beneficial for heart health, brain health, and can help ease inflammation in the body. These essential fatty acids also aid in healthy eyesight and skin. A food that tastes great and is so healthy! I hope you will try it.
The recipe I’m sharing today is a roasted honey and soy salmon dish and it’s quite easy to make, even as a midweek meal. One thing to note if you are new to gluten-free eating is that soy sauce can contain wheat so you want to buy Tamari Sauce which is a gluten-free soy sauce and widely available.
Honey-Soy Roasted Salmon
- ¼ cup of low sodium tamari sauce (gluten-free)
- ¼ cup of honey
- 1.5 pounds of salmon filet (I like to slice into individual servings before cooking)
Heat the oven to 425 degrees. In a large shallow bowl or baking dish, stir the honey and soy sauce until combined. Add the salmon to the dish and coat the salmon on both sides with the glaze. Line a sheet pan with aluminum foil and transfer the salmon to the sheet pan, skin side down. Discard the remaining glaze. Roast in the oven for 13-15 minutes depending on the thickness of the salmon. Usually a one-inch thick piece will roast for 13 minutes. Remove from oven, tent with foil and allow to sit for 5 minutes. Serve with your choice of vegetables. Enjoy!