1 package of 2 salmon fillets from Trader Joes (some are bigger than others)
1 lime (zest and juice)
2 teaspoons Sriracha sauce
½ teaspoon sea salt (or salt to taste)
2 tablespoons chopped cilantro
*2 tablespoons chopped green onions or chives
Heat your oven to 425. In a small bowl mix the sriracha, lime zest, lime juice, and salt. Place salmon, skin side down, in a baking dish. You can line the dish with parchment paper for easier clean-up, but this is not necessary. Top the salmon with the mixed sauce, making sure to scrape every last piece of lime zest onto the salmon. Bake salmon until cooked through—it should be flaky—around 15 minutes. Plate, sprinkle on any cilantro or green onions, if using, and serve!
Since this dish is a bit spicy, serve it with something sweet or savory. Try it with my honeyed kale, cauliflower rice, or on top of my zucchini ribbons!
** If you have IBS and are following a strict FODMAPS diet, you can leave off the green onion topping to be safe. But, green onions (green parts only) and chives are often listed as “safe foods” on some FODMAPS lists. It is a shame that many lists found online are different. I’ve compiled my list based on a compilation of various lists and my own personal experience.