Looking for a healthy Whole30-friendly salmon recipe? This Whole30 Garlic Salmon is it! Plus, it comes with a side of watercress and bacon for tons of flavor.
I know, who do I think I am posting a Whole30 recipe in December (ok, practically December)? After all, I was JUST talking about how excited I am to eat all the sweets! But guys, you know January is going to be here before ya know it, so I’m just setting this recipe riiiiiight here for you to remember come 2017.
Also, you may or may not know that I’ve never actually done the Whole30 program, and if you must know, the real reason is because I’m weak. By “weak”, I mean I’m a baby and I want to eat what I want to eat when I want to eat it. Cute, right? I do, however, have a handful of friends who have done Whole30 and love doing it as a restart, whether it be the start of the new year or post vacation—they’ve told me it makes them feel a lot better, and I believe it.
So friends, this Whole30 garlic salmon is for YOU. Whether you’ve done the program or not, or even if you’re not planning on it (like me!), I know you’ll enjoy this recipe.
The salmon is marinated in garlic (duh), thyme, parsley, and a bit of olive oil, which you could also sub ghee instead if you prefer. I tried them both and they both work, though I’m personally more of an olive oil fan. Once the salmon is marinated, you simply bake it for 30 minutes or so, and that’s it! The awesome part is you don’t have to marinate the salmon for hours for it to hold flavor; you simply create the marinade and brush it on the salmon. Easy peasy!
As for the “other stuff”, the other stuff is watercress and bacon, essentially. You’ll cook the bacon and set it aside and then heat up some leeks, thyme and olive oil before adding in a bunch of watercress and the bacon.
Tip: if you’re following the Whole30 program, make sure your bacon is Whole30-friendly, aka that is has zero sugar! You can Google where to find this (I believe certain Whole Foods carry sugar-free bacon) or alternatively, you can use prosciutto instead.
Place the salmon on top and you’ve got yourself a full meal. Admittedly, I don’t eat salmon as often as I should, but it’s my faaaaavorite kind of fish and way more filling than I think it’s going to be. Also, as of RIGHT NOW I think I’m going to make an effort to eat it more often. Yes, it’s so easy, healthy and nutritious—THE BEST.
- For the salmon:
- 2 salmon filets
- 2 tbsp olive oil
- 1 garlic clove, minced
- ¼ tsp thyme
- Pinch of parsley
- Salt and pepper
- For the salad:
- 2 slices of bacon, chopped
- 1 tbsp olive oil
- ¼ cup leeks
- ½ tsp thyme
- 2 bunches watercress
- Preheat oven to 375°.
- Line a baking sheet with foil, making sure there's extra foil hanging off the sides and place the salmon skin side down on the foil.
- Combine the salmon marinade ingredients (olive oil, garlic, thyme, parsley, salt, and pepper) in a small bowl and stir.
- Brush marinade onto the salmon, making sure salmon is coated. Fold up the foil so that it covers the salmon; you want the salmon to be covered with the foil.
- Place salmon in the oven and bake for 20-30 minutes or until salmon is cooked through. Then, turn broiler on and broil salmon for 2-3 minutes.
- While salmon is cooking, make the salad.
- Heat olive oil in a large skillet and add bacon, leeks and thyme. Cook on medium-high heat for 5 minutes or so or until bacon is cooked.
- Add watercress to the skillet and stir until everything is combined and watercress is cooked.
- Transfer salad to plates and place salmon on top.
If you’re looking for another Whole30 recipe, be sure to check out my Zucchini Noodle Breakfast Bowl recipe!