Omega–3s anyone? We are fortunate to be living in a time when fresh, wild salmon is fairly easy to find at your local market. This delicious fish is certainly a Paleo Diet® favorite due to the versatility in preparing it and the mild flavor. The high Omega–3 content can’t be beat when you are maintaining a healthy lifestyle. This simple to prepare dish paired with its sidekick, Creamy Zoodles, will impress everyone around your table.
Salmon Ingredients and Preparation
- 1/2 small bunch cilantro, leaves only -rinse and pat dry
- 3-1/2 ounces olive oil
- 1-1/2 ounces water
- 1 clove garlic, crushed
- 1 tablespoon lemon juice
- 1 tablespoon pine nuts (optional garnish)
- 2 teaspoons capers, rinsed well (optional)
- 2 tablespoons coconut oil
- 2 wild caught, skin-on salmon ﬁllets
In a food processor, combine the cilantro, olive oil, water, garlic, lemon juice, and capers. Process until mostly smooth. Set aside.
Melt the coconut oil in a large skillet set over medium-high heat. Add the salmon, skin side down. Cook for 2 minutes then turn the heat down to medium. Cook an additional 6-8 minutes (depending on the thickness of your ﬁllets), until mostly cooked through and just pink in the middle. Turn ﬁllets over and cook an additional 1 minute. Remove from heat and place on serving platter. Spoon sauce over tops of salmon and garnish with pine nuts.
Zoodle Ingredients and Preparation
- 5 large washed zucchinis
- 1 Tablespoon. coconut oil
For the Sauce:
- 1 large avocado (remove pit)
- 12 fresh basil leaves
- 3 cloves crushed garlic
- 1/2 squeezed lemon, or 2 tablespoons. lemon juice
- 2 tablespoons. extra virgin olive oil
- Diced tomato (garnish)
Spiralize (or Zoodle) your zucchinis (you can slice lengthwise and julienne if you don’t have a spiralizer) and place in a colander. Add the sauce ingredients into a food processor and blend until completely smooth.
Place asauté pan over medium-high heat, add coconut oil. Add the zucchini to pan and cook for approximately 2 minutes. Add the avocado sauce and toss until the noodles are thoroughly coated in sauce. Cook for another 3 to 4 minutesand garnish with diced tomato
Serve with salmon filets.