Salmon is one of our all-time favourite dishes!
It's loaded with healthy Omega 3 fatty acids! These fatty acids are essential because the body cannot produce them, so we must include them regularly in our diet. These fatty acids are thought to contribute to a healthy heart and help maintain skin, joints and hormonal balance.
Most of the Salmon we have access to here in Australia is farm-sourced, therefore choosing a quality source is essential! Make sure to seek out Salmon from a sustainable, pesticide and hormone free farm that is optimally located (Ora King Salmonfrom NZ is our go-to for quality!).
PS: You can make this Carnivore-friendly by removing the toppings ;-)
Prep Time: 10mins
Cook Time: 15mins
Recipe by Stephanie Barreca
Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes and preheat oven to 180°C (fan forced).
Lay the parchment paper on a tray and place the salmon in the middle.
Coat the top half of the salmon in organic Ghee.
Lay the stems of dill in the middle of the salmon and squeeze over with one fresh lemon wedge.
Add the sea salt flakes, capers and diced grape tomatoes.
Cover the salmon with the remainder of the parchment paper and bake for approx 15 minutes.
Once cooked, remove from parchment paper and let it sit for 5 minutes to cool.
Serve with a side salad and lemon wedge.