Baked Salmon With Sweet Herb, Orange, Parsley Rub

Low Food Map

Serves 6


6, 6 oz salmon filets, patted dry
Zest of 2 oranges

Spice Rub:

½ t ground ginger, paprika, coriander powder, cumin, ground cardamom, ground nutmeg, turmeric.
½ t ground black pepper
1 t sea salt + more to lightly sprinkle on top
2 T chopped Italian parsley
3-4 T light oil such as sunflower


  • Pat salmon dry. Drizzle a small amount of oil on the bottom of a glass baking dish large enough to accommodate all filets and still leave about 1” or more in between. Lay filets in baking dishes.
  • In a small mixing bowl add the spices, and the zest. Drizzle in the oil until it is a wet paste. Add the parsley and a little more oil to make sure it is stays a wet paste. Mix well. Using a spoon or small spatula, rub the paste on top of each of the filets, dividing mixture evenly. Bake in a 425 degree F oven for about 6-10 minutes or just until fish is opaque.

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