Dress up ordinary baked salmon with a tangy lemon-balsamic glaze and a dash of fresh marjoram. Nestled on a bed of sweet zucchini and thinly sliced Vidalia onions, this salmon entrée is a complete, healthy meal you can make in less than 30 minutes.
Gluten Free and Dairy Free
2 large zucchini, thinly sliced
1 small Vidalia onion, thinly sliced
1 Tbsp. olive oil
1/4 tsp. fresh marjoram
2 Tbsp. fresh lemon juice*
1 Tbsp. balsamic vinegar*
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
2 (8 oz.) salmon fillets
1. Preheat oven to 350⁰ F. Lay a piece of parchment paper in a large baking dish.
2. Place salmon in center of the parchment paper; top with remaining ingredients. Fold parchment over the salmon and seal.
3. Bake for 15 to 20 minutes or until desired doneness.
Amie Valpone, HHC, AADP, is a Manhattan-based culinary nutritionist, personal chef, professional recipe developer and food writer who specializes in simple gluten-free recipes for the home cook. Visit Amie on Facebook, Twitter and Pinterest–and be sure to check out her food blog, The Healthy Apple.