- 1 medium yellow onion
- 1 pound of Salmon (I prefer the wild salmon)
- Sea salt or Kosher salt
- Organic cracked pepper
- Organic onion powder
- Organic garlic powder
- Spray Canola oil
- 1 tbs of coconut oil
Start with a 385 degree preheated oven.
Spray, and season your parchment lined cookie sheet with your oil/spray of preference, and ¼ tsp salt and ¼ tsp pepper first.
Place your fish/salmon on top of your blanket of oil, s&p.
Season the entire top of your fish/salmon now. With a gentle sprinkling of these seasoning:
- ¼ tsp of salt
- ¼ tsp pepper
- ¼ tsp of organic onion powder
- ¼ tsp of organic garlic powder
Make sure you spray/drizzle your oil to secure the blanket of seasoning that is on top of your fish/salmon.
Place your seasoned fish into your pre-heated oven for about 25 minutes.
Once your fish is all done, set it aside and cover it with aluminum foil until your onions are ready.
Using a medium saucepan add 1 tablespoon of coconut oil over a medium heat. Once your oil has been melted add your sliced onions to the oil and stir. Cook on a low flame for about 10 minutes until the onions become translucent.
While your onions are cooking, now you can uncover your salmon and start flaking it apart. Be sure you remove the skin and dark meat before you start breaking up your fish.
At this time your onions should be translucent and ready for your flaked fish to be added. Season again with a dusting of salt and pepper. Give your mixture one last stir before you plate and store.
NJAPP Tip: I like to cook my 1 pound of fish/salmon for about 20 minutes, and finish it off with a high broil for about 2-4 minutes. Once your fish is removed from the over lightly cover it with aluminum foil. This gives your fish a little recovery time for all its working out.