Slow‐Roasted Salmon with Cilantro Mustard Glaze
Many people are concerned about mercury in the saltwater fish. Adding cilantro or parsley is a great way to eat fish. Because cilantro and parsley are heavy metal binders, they can bind the heavy metals and hall them out of your blood.
4 tablespoons unsalted butter at room temperature, plus more for greasing the pan. You may also choose to use avocado oil or refined olive oil.
2 tablespoons finely chopped fresh cilantro or parsley
2 teaspoons organic, gluten-free Dijon mustard
1 teaspoon mustard seeds
1 teaspoon freshly grated lemon zest
2 - 3 (4-ounce) wild-caught salmon fillets
Preheat the oven to 275°f. Put parchment paper on a baking sheet, or place a silicone baking mat on the baking sheet.
Place the melted butter or avocado oil in a small mixing bowl. add salt, black pepper, cilantro, Dijon mustard, mustard seeds, and lemon zest. Blend thoroughly.
Spread the sauce mixture over the top of each salmon fillet. Then transfer to the baking sheet.
Place in the oven and roast for about 15-20 minutes until the fish is barely cooked and the top is glazed.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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