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!).
Baked in Organic Ghee and topped with Australian Sea Salt Flakes, this Keto and Paleo friendly Salmon deliciousness will not disappoint!
PS: You can make this Carnivore-friendly by removing the toppings ;-)
Prep Time: 10mins
Cook Time: 15mins
Recipe by Stephanie Barreca
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Ingredients
1 x Skinless salmon fillet
1 x Tbsp Cell Squared Organic Ghee
3 x Stem of fresh dill
3 x Grape tomatoes - diced
2 x Lemon wedges
1 x Tsp capers
1/4 x Tsp Cell Squared sea salt Flakes
Unbleached, chlorine-free parchment paper (We like to use If You Care Parchment Baking Paper)
Method
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Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes and preheat oven to 180°C (fan forced).
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Lay the parchment paper on a tray and place the salmon in the middle.
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Coat the top half of the salmon in organic Ghee.
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Lay the stems of dill in the middle of the salmon and squeeze over with one fresh lemon wedge.
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Add the sea salt flakes, capers and diced grape tomatoes.
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Cover the salmon with the remainder of the parchment paper and bake for approx 15 minutes.
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Once cooked, remove from parchment paper and let it sit for 5 minutes to cool.
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Serve with a side salad and lemon wedge.
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