Ryan and I made Chef Alyssa’s Coconut Butter Salmon for dinner last night and served it with a tossed Caesar salad on the side. It was just as good as we remembered and we had no trouble polishing off every last bite. The salmon came out of the oven smelling fantastic and flaked perfectly with a fork.Print
If you are looking for a great Paleo recipe that is simple, delicious, and filling, Coconut Butter Salmon is not only tasty, but coconut butter gives the Salmon a creamier texture.
- 1 pound wild salmon, cut into fillets
- 2 tablespoons coconut butter
- 1 tablespoon ghee (you may also use butter)
- 2 lemons
- 1 teaspoon dry dill
- 1 teaspoon capers (optional)
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Spread one tablespoon ghee into baking pan. Place salmon over ghee and top with coconut butter, juice of one lemon, dill, capers, salt and pepper.
- Place in the oven and bake for 12 minutes. Switch oven setting to broil and finish salmon for an additional 1 – 3 minutes.
- Serve with wedges of remaining lemon.
Keywords: coconut butter, coconut butter salmon, Paleo, Paleo recipes, Paleo salmon, recipe, Recipes, salmon
During Friday night’s cooking class, Chef Alyssa had class participants serve the salmon with Paleo Creamy Sweet Potato Noodles:
Here’s the recipe for this delicious side for those who may be interested:
Creamy Sweet Potato Noodles
- 2 large sweet potatoes, spiralized or julienne peeled
- 1/2 cup cashew nuts, soaked for at least 2 hours in filtered water
- 1 tablespoon nutritional yeast
- 1/2 teaspoon granulated garlic
- Squeeze of lemon
- Salt and white pepper to taste
- Vegetable broth, as needed
- Drain cashews and blend cashews with nutritional yeast, garlic, lemon, salt and pepper.
- Bring sauce to simmer in a sauté pan and fold in noodles. Cook at medium heat until tender, adding vegetable broth as needed.