I have tried using wild catch salmon for this but just don't like it......I prefer farm raised salmon...I bought beautiful skinless filets at Costso.

as many boneless salmon fillets as you want
very thin slices of onion (rings) as much or little as carbs allow
thinly sliced, seeded lemon
1/2 lemon to sqeeze over fish
thyme
garlic powder
salt
pepper

Preheat oven to 425 degrees
Lay fish on foil on cookie sheet
Drizzle w/ olive oil and rub all over fish ( oth sides)
Season both sides with salt, pepper, garlic and thyme
Lay slivered onion and lemon slices on top of fish.
Squeeze additional lemon over seasoned fish.
Bake at 425 for exactly 20 minutes.
Let cool for 5 min. before serving.
Hope you enjoy~

P.S. If you want to save what little carbs this recipe has don't eat the lemon or onion when the fish is done.....but still use it to cook with as it imparts so much flavor.

It is moist and perfectly cooked
Delicious cold too...a wonderful flavor~
I love this dish!!

I don't know the carb count but it is minimal unless you eat a lot of onion with it.....just a few thin rings are needed. The rest comes from the lemon juice.

Thanks Roz, I think I'll try this one. Sounds yummy and easy too.

Excellent I'll give this a try

Looking for something to do with my salmon for dinner and this just hits the spot. Thanks for sharing

I have this in the oven right now and it smells amazing!

(My salmon of choice is wild sockeye w/ skin... and I don't have any thyme on hand, so I added a little cumin instead. )

My mouth is watering waiting for this to be done. lol

Try doing something similar with garlic and lime rather than onion and lemon... peel the cloves and slice them thin as there is about 1g carb per clove on average so you don't want to use too much (though the same can be said about onion). Also, I prefer to zest the lime (or lemon) and use a little bit of that rather than squeeze juice. Of course if you're using actual garlic then the garlic powder is not required.

I'm picking up some wild Alaskan salmon tomorrow (probably coho), and I immediately thought of this recipe!

Can't wait!!