Don't feel like cooking? Keep some wild-caught salmon on hand and you almost won't have to. Got limes and agave? Smile. Salmon recipes don't get any easier than this. This is almost not cooking — which makes it a perfect recipe for a lazy supper. We served our salmon with grilled veggie kebabs — another one of my easy dinner staples.
- Four 6-ounce pieces wild-caught salmon
- Sea salt and freshly ground pepper, to taste
- 1/3 cup extra-virgin olive oil
- 1/3 cup raw agave nectar, preferably organic
- Juice of 2 large limes
- Pinch of cinnamon
- 1 red onion, sliced
- 4 scallions, sliced
- 4 cloves garlic, chopped
- Grilled vegetables, such as broccoli, bell peppers, and mushrooms, for serving
Preheat the oven to 350 degrees.
Tear off 8 pieces of foil and place each piece of salmon on 1 piece of foil. Season with sea salt and freshly ground pepper, to taste. Combine the olive oil, agave, lime juice, and pinch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces.
Sprinkle the salmon with the onion, scallions, and garlic. Place the remaining pieces of foil on each serving and fold the edges to create a packet. Place on a baking sheet and transfer to the oven. Bake until the fish flakes easily but is not dried out, roughly 20 minutes. Serve with a side of grilled vegetables.