This recipe has quickly become a major player in our weekly meal rotation. Wild-caught salmon is an excellent choice of protein and contains omega-3 fatty acids your body needs to support cognitive function, joints, and proper immune response. This is a simple 20-minute recipe is made in one skillet and the sauce is fantastic! It is paleo and gluten free.  Serve it over cauliflower rice or with your favorite veggies and enjoy a quick meal that you can feel great about.

Photo and recipe from Michele Rosen / paleorunningmomma.com

‍

INGREDIENTS

‍

Salmon:

• 5-6 wild caught salmon fillets about 1 1/2 lbs total
• Sea salt and freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons ghee avocado oil or olive oil

‍

Honey Garlic Sauce:

• 5-6 cloves garlic minced
• 2 tablespoons water
• 1/4 cup raw honey melted if solid
• 3 tablespoons coconut aminos
• 2 tablespoons freshly squeezed lemon juice

‍

Garnish:

• Lemon wedges and minced parsley to serve

‍

Instructions

1. Pat the salmon fillets dry with paper towels and season them all over with sea salt and black pepper. Sprinkle the smoked paprika all over the tops of the fillets. Heat your broiler to high heat*
2. Heat a large oven proof skillet over medium high heat and add the ghee. Place the salmon skin side down and sear for about 3 minutes to cook halfway through.
3. Meanwhile, in a small bowl, whisk together all the sauce ingredients until well combined. Once the salmon is halfway done, pour the sauce into the skillet and spoon over the salmon. Transfer the salmon to the oven* to broil the tops for about 3-4 minutes, or until cooked through and caramelized. Check often to make sure it’s not burning.
4. Once done, spoon the sauce over the top of the salmon and garnish with parsley and lemon wedges as desired. Serve hot over sautéed cauliflower rice or with your favorite veggies. Enjoy!

‍

No broiler? No problem.

*Alternatively, to avoid the broiler, you can sear the salmon on both sides in the skillet to cook through, remove from the skillet, and cook the sauce for about one minute in the skillet to thicken.  Return the salmon to the skillet and spoon the sauce over the salmon to heat through.  If you do this, make sure your skillet is very non-stick to avoid the salmon sticking.

‍

Nutrition

Calories: 259kcal / Carbohydrates: 14g / Protein: 23g / Fat: 12g / Saturated Fat: 4g / Cholesterol: 75mg / Sodium: 221mg / Potassium: 577mg / Fiber: 1g / Sugar: 12g / Vitamin A: 128IU / Vitamin C: 1mg / Calcium: 20mg / Iron: 1mg

‍