Dudes, my little boy is turning three next week. I mean, THREE! Just like that! These were the shortest three years of my life. It’s funny how I have no recollection of my life pre-babies except for some vague memories of showering, brunching, spontaneity, free time, and sleep. We’re having a party for his little buddies from the neighborhood and school. Right now my house is swimming in dinosaur goodies and I’m nerding out with some adorable DIYs. I have some mommy posts forming in my head, so keep a look out for those. Or don’t, if you’re not into that kind of thing. Anywho…
Salmon is a weekly occurrence in our house. Typically we just throw some olive oil, salt, and pepper on it and call it a day. If I’m feeling a wee bit more ambitious, I try for this or this, but I’m always on the hunt for a fun new way to cook it. Well well well, what could be better than this. Garlic? Check. Sriracha? Check. Lemon. Yes ma’am! Oh, and just 5 minute prep and then sit on my fine booty while it bakes. No big deal, call me Martha (insert favorite word) Stewart. I rock.
But seriously. Hot sauce has been kinda my jam in recent months. I never really went for it before, but lately I’ve been throwing it on everything. So, why not salmon?! I came across an inspiring recipe on pinterest (linked below), I jacked up the garlic, I added some lemon, and bam, we have ourselves a winner. This, my friends, is what I call awesome. and tasty. and delicious. and I plan on repeating this dinner over and over until I’m sick of it. So, I guess what I’m saying is you should give it a whirl. Really, it’s so simple.
So! Here’s what you do:
Whisk together the hot sauce, garlic, and avocado oil. These are my favorite hot sauces: hank sauce and fix hot sauce. Place salmon on a baking sheet lined with parchment paper.
Pour the hot sauce mixture on top and brush until coated. Pace a few lemon slices on top and some fresh herbs.
Fold the parchment paper around the fish until completely covered and enclosed.
Bake for 15-20 minutes or until cooked through and no longer translucent.
Lemon Sriracha Salmon
Weeknight dinners don’t get easier than this! You’ll love this flavor packed Lemon + Herb Sriracha Salmon!! A perfect low carb, gluten free, and paleo meal!
- 1 lb. salmon
- 1.5 tablespoons Sriracha (or favorite hot sauce)
- 3 – 4 large garlic cloves, finely chopped
- 1 teaspoon avocado oil
- 1 lemon, sliced
- handful of fresh herbs, I used sage but rosemary would be great
- Preheat oven to 400F.
- Whisk together the hot sauce, garlic, and avocado oil.
- Place salmon on a baking sheet lined with parchment paper.
- Pour the hot sauce mixture on top and brush until coated.
- Pace a few lemon slices on top and some fresh herbs.
- Fold the parchment paper around the fish until completely covered and enclosed.
- Bake for 15-20 minutes or until cooked through and no longer translucent.
Serves 2-3 people.
- Serving Size: 2
- Calories: 413
- Sodium: 398mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Carbohydrates: 2g
- Protein: 58g
- Cholesterol: 143mg
Want to save this for later? Pin the image below!!
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