Summer Seafood Grilling – Wild Caught and Paleo of Course!
This herb marinated salmon is delicious!
Marinate 2 wild caught salmon filets in a mixture of fresh herbs (I used parsley, thyme and rosemary), plus sea salt, black pepper and the juice of one lime.
While that marinates for 30 minutes, cut up (or “spiralize”) your veggies. I sautéed one spiral cut zucchini and 1/2 onion, sliced in a bit of ghee … and sliced a fresh tomato, and cucumber up (tossed in olive oil, lemon juice and fresh basil) for a side-salad.
Once the veggies are ready, fire up your charcoal or gas grill 🙂 Grill the salmon on warmest part of your grill – about 4 to 6 minutes – then flip to grill the other side.
Plate your salmon and veggies . We topped the spiral zucchini with a dollop of sun-dried tomato and olive pesto (you can make your own, or use the store bought version shown here) or your favorite seasoning.
Ahhhhh! Enjoy the wonderful flavors!
Paleo Baked Salmon & Spinach Super Salad!
- 1 Tablespoon Coconut Oil, melted
- 1 Tablespoon Ghee
- 4 portions Wild Caught Salmon
- 2 Lemons, 1 juiced, 1 sliced thin
- 1 teaspoon Sea Salt
- 1 Tablespoon Rosemary, minced
- 1 teaspoon Fresh Sage, minced
- 1 teaspoon Fresh Thyme, minced
Preheat oven to 450F. Coat bottom of baking dish with melted coconut oil. Combine juice of one lemon, sea salt, rosemary, sage and thyme into a seasoning paste. Season Salmon on all sides and place in baking dish. Distribute ghee in small dollops on top of each salmon portion and top with one or 2 slices of lemon. Bake at 450 for 10-12 minutes or until salmon is cooked to your liking.
I served this on top of a fresh bed of organic baby spinach and dressed with olive oil and fresh lemon juice. It was delish! Oh yes – it is whole30 compliant and low fodmap, too.
Why don’t I cook salmon more frequently? I have no idea. This was really easy to prepare. Hope you enjoy ~