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Ginger-Lime Salmon with zucchini baked in an Artichaut Le Creuset Heritage dish for Full GAPS

Ginger-Lime Salmon with Zucchini for Full GAPS

A one-dish Full GAPS dinner with salmon baked over zucchini under a chunky ginger, garlic, lime, raw honey, and verified coconut-aminos marinade.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Asian-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb salmon fresh or fully thawed
  • 1 bunch green onions whites and greens separated and diced
  • 1/4 cup ghee, coconut oil, or another accepted rendered animal fat gently melted and cooled, for the marinade
  • 2-3 inch piece fresh ginger grated
  • 2 cloves fresh garlic crushed
  • 2 tbsp verified BetterBody Foods Organic Coconut Aminos current manufacturer ingredients: organic coconut syrup and Himalayan salt
  • 1 tbsp fresh lime juice
  • 1 tsp fresh lime zest from an organic lime
  • 1 tsp raw honey
  • 1/4 tsp mineral salt
  • 2-5 zucchini sliced diagonally, about 1 per person
  • 1 tbsp ghee, coconut oil, or another accepted rendered animal fat melted, for the vegetables
  • lime slices for garnish
  • reserved green onion tops for garnish

Equipment

  • Le Creuset Heritage rectangular baking dish in Artichaut, or approved glass or ceramic casserole dish
  • Blender with glass or stainless-steel food-contact container
  • Stainless-steel knife
  • Wooden cutting board
  • Stainless-steel measuring cups and spoons
  • Fine grater or zester
  • Stainless-steel or wooden serving utensil

Method
 

  1. Preheat the oven to 375°F. Choose a glass, ceramic, or exact Artichaut Le Creuset Heritage rectangular dish that fits the salmon and vegetables without folding or deep stacking.
  2. Toss the diagonally sliced zucchini and a portion of the reserved green onion tops with 1 tablespoon melted cooking fat directly in the baking dish.
  3. Pulse the diced green onion whites, 1/4 cup melted and cooled fat, ginger, garlic, verified coconut aminos, lime juice, zest, raw honey, and mineral salt in a glass or stainless-contact blender only until the onion is in small pieces. Keep the marinade visibly chunky, not pureed.
    Chunky ginger garlic green onion and lime marinade in a glass blender jar before coating salmon
  4. Place the cold salmon directly on the zucchini. Pour and spread the chunky marinade over the fillet, allowing some liquid to run into the vegetables. Rest for 20 minutes on the counter or in the refrigerator.
    Cold salmon coated with chunky ginger-lime marinade over sliced zucchini in an Artichaut baking dish
  5. Bake for 10 to 13 minutes. Remove when the center is hot, bright pink, glossy, moist, and gently yielding. A little edge albumin is acceptable; dull opacity, firm dryness, excessive flaking, or albumin spreading across the top indicate overcooking.
  6. Garnish with lime slices and the remaining green onion tops. Serve each portion with zucchini and ginger-lime juices from the dish.

Notes

Full GAPS: Use after salmon, zucchini, green onions, ginger, garlic, lime, raw honey, mineral salt, chosen cooking fat, and the exact verified coconut-aminos product are appropriate and tolerated.
Coconut aminos: The accepted product is BetterBody Foods Organic Coconut Aminos with current manufacturer ingredients organic coconut syrup and Himalayan salt. Tamari and soy sauce are not substitutes.
Timing: Preserve the 20-minute assembled rest and 10-to-13-minute bake. WPRM fields retain the source card’s prep 15, cook 15, total 30 minutes.
Storage: The source uses covered glass and likes leftovers cold on Day 2; it reports Day 3 when starting with fresh salmon. If gently warming, use a low oven or covered sauté pan and stop before the center becomes firm or opaque.

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