Salmon is one of mine and Patrick’s favorite meals. It’s full of antioxidants, vitamins and omega 3. It’s a fish that doesn’t have to be all dolled-up to be tasty, so it’s perfect for the Whole 30 diet!
12 oz. salmon filet
1 tsp. olive oil
2 garlic cloves minced
3 sprigs of rosemary
salt and pepper to taste
Preheat oven to 350 degrees. Line baking sheet with foil for easy cleanup and place salmon skin side down on foil. Drizzle olive oil on the fish and add remaining ingredients placing rosemary sprigs directly on top of salmon. Bake in oven for 18 min or until fish is flaky when pierced with a fork.
Potatoes: Cut up 2 medium sized potatoes and boil until soft. Add 1/4 C of coconut milk, 1 T of Ghee, 1 T parsley, and salt and pepper and mash with fork.
Okra: Always gotta have some okra! Add 1 T of either avocado oil or Ghee to pan over medium heat until melted. Cut okra and add to the pan. Sauté over medium heat with salt and pepper to taste until soft. The longer you cook, the less slimy it will become.