From what I have heard, many people have chosen August as a month to follow the “Whole 30″. For those of you who have never heard of it, Whole 30 is essentially a strict version of the paleo diet similar to what I wrote about here. For one solid month there’s no wiggle room with sugar and no “cheats” with grains, legumes or dairy, among other things. It is a pretty drastic elimination diet but can do wonders for health. It is an absolute necessity if you suspect you have food intolerances. But it can also serve as a “reboot” for those of us who have already completed a 30 day (minimum) elimination diet in the past.
I already eat a fairly strict version of the paleo diet most of the time, but I do occasionally indulge in full fat (preferably pastured) dairy and some sugar in the form of things like maple syrup or honey. But in honor of folks following “Strictly Paleo” or “Whole 30″ plans this month, I wanted to post a recipe that will fit right in.
Wild Salmon with Lemon Dill Sauce is easy, takes just a few minutes, will provide plenty of protein and Omega-3s and is also approved for those of you following an autoimmune paleo protocol. This means you are not eating nuts, eggs, plants in the nightshades family and certain types of peppers. (See my food matrix)
Even though I used pastured butter when I made this salmon dish recently (as shown in the photos) you can easily substitute ghee* or even olive oil. (Check out this post for an easy way to make ghee in the oven.)
Recipe adapted from here. Serves 4
- 1 1/2 pounds wild salmon (I used sockeye)
- zest of one lemon (about a tablespoon)
- 2 tablespoons ghee
- 1 tablespoon chopped, fresh dill
- 1 lemon
- salt and pepper
- Preheat oven to 400 degrees F.
- Oil (or ghee) the bottom of a 9 x 13 baking dish.
- Rinse the salmon and pat dry with paper towels. Sprinkle with salt and pepper and place in the prepared dish.
- Mix together the ghee (room temperature), lemon zest and dill.
- Place about half the mixture on top of the seasoned salmon. You can spread the lemon dill mixture or leave it in dollops like this.
- Bake for about 10-15 minutes. The salmon will continue cooking even after you take it out of the oven. You will want to check on it after about 10 minutes because the time will vary based on the thickness of the salmon.
- Add the remaining ghee/dill/lemon zest mixture on top, add a squeeze of lemon juice and serve with lemon slices and dill for garnish.
If you are interested in learning more about the Whole 30 protocol, along with lots of other terrific health advice, I highly recommend you check out the new book “It Starts With Food.”
If you are not following the Whole 30 this month, and you eat dairy, you might want to check out my recipe for Roasted Beets and Cucumber Salad with Yogurt Dressing. That recipe uses dill so the flavors meld well with the wild salmon dish. There is also a non-dairy option for the beets recipe but it uses eggs (in mayo) so it would not qualify as Autoimmune Paleo friendly. But you could follow the recipe and simply use oil and vinegar.
As always, thanks for stopping by!
Are you following a strict paleo plan? Do you now or have you ever followed the autoimmune paleo protocol? I’m curious!
* for some people who have a serious allergy to dairy, using ghee might be problematic if there is a chance some of the proteins are not filtered out. In that case, using olive oil in this recipe would be a better choice.