Lemony Maple Chili Salmon

Every part of this dinner made me happy. First of all, salmon. Yes. Jesse accidentally bought the more expensive kind of salmon today, and I can’t even be mad. It has soo much more flavor. Then, the blend of these flavors made it even more incredible. I served the salmon with kabocha squash with a protein fluff (squash is a given) and zucchini sauteed in my new favorite spice mixture. The spice mixture is called Fox Point and I got it from Penzey’s Spices. It’s sooo good :D Their spice selection makes me happy. This was yum.

IMG_2891[1]Lemony Maple Chili Salmon

Serves: 1

  • 6 oz raw salmon filet
  • 2 TBSP sugar free breakfast syrup
  • juice from 1/2 lemon
  • chili powder
  • dash of braggs liquid aminos

Preheat the oven to 350F. Place the salmon filet on a baking sheet sprayed with nonstick spray. On top, rub in the sugar free syrup, lemon juice, chili powder, and a dash of braggs. Bake at 350F for 20 mins or until the salmon flakes. Easy peasy lemon squeezy. See what I did there? I’m punny.


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