The CompostMaster and I discovered this broiled salmon recipe when we started Dr. Mark Hyman’s 10-Day Detox. It’s a great, quick, healthy meal for busy days and it’s both Paleo and gluten-free.
This dish is very flexible. If you’d rather grill the salmon than broil it, feel free. Would you rather cook your onions on the stove than in the oven? Knock yourself out. Prefer spinach to peppery arugula? Use it. If you have a red onion in the pantry, go crazy.
Since this recipe serves 4 and there are only 2 of us, I usually pull two pieces of salmon out before they are completely done (after 5 minutes or so). That way, when I reheat the salmon for lunch the next day, it won’t be dry and overcooked.
Broiled Salmon with Onion Marmalade over Greens
- 1 medium onion cut in half then thinly sliced
- 2 tablespoons extra virgin olive oil plus more for brushing the salmon
- 1 tablespoon apple cider vinegar
- kosher salt
- freshly ground black pepper
- 1 pound salmon fillet cut into 4 pieces
- 5 ounces fresh greens I like a 50/50 mix of baby arugula and spinach
- juice of 1/2 lemon
- Preheat oven to 375°F. In a medium bowl, combine the onions, 2 tablespoons olive oil, vinegar, salt, and pepper. Spoon the mixture onto a large piece of foil and seal tightly. Place the foil packet on a baking sheet and bake for about 10 minutes or until onions are soft.
- Preheat broiler. Place salmon fillets on a broiler pan skin side down, brush with olive oil, and season with salt and pepper. Broil 5 to 6 inches from heat for 8 to 9 minutes or until fish flakes easily with a fork. (Be careful not to overcook the fish. The rule of thumb is 10 to 12 minutes for each inch of thickness.)
- Arrange greens on 4 serving bowls or plates (I like to use flat pasta bowls). Top with a piece of salmon and drizzle with lemon juice. Add onions and serve.