Gluten-Freedom by Alessio Fasano, MD with Susie Flaherty
1 1/2 to 2 pounds salmon (wild-caught preferred with skin on)
Juice from 2-3 limes
Preheat oven to 350 degrees. Line baking sheet with parchment paper and coat very lightly with olive oil. Place salmon, skin side down, on parchment paper in the pan.
Squees the juice of 2-3 limes into a bowl. Use a pastry brush to coat salmon with lime juice. Coat the top of the salmon with sesame seeds. Bake for 15-20 minutes. Fish is done when it flakes easily with a fork. Be careful to not overcook.