Paleo Salmon Fillets with Lemon Dill Sauce
By Jennafer Ashley
Start by building the sauce in an oven-safe skillet. Warm red pepper and garlic in a bit of olive oil until fragrant, then add sliced cherry tomatoes and cook until soft and blistering, about 10 minutes. Pour in the white wine and allow the sauce to come to a simmer. Stir in basil, lemon juice, and lemon zest, then set aside and wipe the skillet clean.
Next, heat a bit more olive oil in the pan and add the cod fillets. Cook until they are golden brown on one side, about five minutes. Flip the fish and finish them in the oven—all you need is about five minutes.
Serve your cod fillets topped with the sauce, and enjoy it while it's hot!
Tip: If you don't have an oven-safe skillet, you can transfer the cod to a baking dish, or just cook a little longer in the pan.
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.
Zoodles with Turkey Meatballs
By Jess Case