AIP Baked Salmon with Herbs

The Autoimmune Protocol (AIP) eliminates nightshades, seed-based spices, and other inflammatory triggers, but that does not mean dinner has to be bland. Wild sockeye salmon is one of the most anti-inflammatory proteins available, packed with omega-3 fatty acids that actively support gut healing. This recipe relies on fresh herbs, citrus, and garlic to deliver bright, satisfying flavor that fits perfectly within AIP elimination-phase guidelines.

Ingredients

• 4 wild sockeye salmon portions (5-6 oz each)
• 2 tbsp extra-virgin olive oil or avocado oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh oregano, chopped
• 1 lemon, juiced (about 3 tbsp)
• 1 tsp fine sea salt
• 1/2 tsp ground turmeric
• 1/4 tsp ground ginger
• Fresh parsley for garnish

Instructions

1. Preheat oven: Set oven to 400°F. Line a baking sheet with parchment paper.
2. Make the herb blend: In a small bowl, combine olive oil, minced garlic, rosemary, thyme, oregano, lemon juice, turmeric, and ginger. Stir to create a fragrant herb paste.
3. Prepare the salmon: Pat salmon portions completely dry with paper towels. Place skin-side down on the baking sheet. Season with sea salt on all sides.
4. Apply the herb topping: Spoon the herb mixture generously over the top and sides of each salmon portion. Use the back of the spoon to spread evenly.
5. Bake: Place in the oven and bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork. Internal temperature should reach 125-145°F.
6. Rest: Remove from oven and allow to rest for 2 minutes. The herbs will have formed a fragrant, golden crust on top.
7. Garnish and serve: Top with fresh parsley and an extra squeeze of lemon. Serve with AIP-compliant sides like roasted sweet potatoes, sauteed zucchini, or cauliflower mash.