Right now it’s all about eating healthy, with real food options, to try and maintain my weight until my back is healed. What a process! If you have back issues…I completely feel your pain. Literally.
If you don’t want to use the sauce you definitely don’t need to, the salmon is great all on its own….but the sauce is pretty dang good! It isn’t really paleo because there is a tiny bit of cream in it…but it’s more primal and definitely low carb!
I am starting a modified version of the 21 Day Fix tomorrow, and will be uploading a 1 week meal plan example for you guys this week too! So if you are interested in the 21 Day Fix, or would like to see what a meal plan would look like being Primal, keep an eye out for that and contact me via Facebook or Email (Nicole@FoodIMakeMySoldier.com) if you have any questions at all! Plus, mention this blog post and I will give you 10% off your weight loss and fitness package!
If you make this recipe, or any of my recipes, make sure to tag me @FoodIMakeMySoldier on Facebook or Instagram, or hashtag #FoodIMakeMySoldier so I can share it! 🙂
4 Wild Caught Salmon Fillets
1 Sprig Fresh Rosemary, leaves removed and chopped
1 Sprig Fresh Basil, leaves removed and chopped
1 tsp Dill
1 Red Bell Pepper
1/2 Onion, chopped
2 Garlic Cloves, minced
1/2 c Dry White Wine
1/4 c Heavy Cream
2 Tbsp Kerry Gold Butter (or any natural/organic butter)
Salt and Pepper
- Heat your oven to 400 degrees, and roast your red bell pepper until charred, about 30 minutes.
- Remove the stem and seeds from the pepper, and place it in your blender.
- In a small sauce pan, heat a little olive oil and add 1 garlic clove, the onion and half of the rosemary and basil. Saute for about 5 minutes until the onions are translucent, then add the mixture to the blender.
- In the same sauce pan, add the wine and reduce by half, then pour the wine into the blender as well, and blend all the ingredients until smooth.
- Add the blended mixture back to the sauce pan, with the heavy cream and a pinch of salt and pepper. Reduce the heat to a low simmer, and add in the butter. Leave it slightly simmering while you cook the fish.
- Heat a large pan on low-medium heat and add a little olive oil or coconut oil.
- Season each salmon fillet with the rest of your rosemary and basil, plus the dill, salt and pepper. Place each fillet in your hot pan and cook for about 3 minutes on each side, or until cooked through and flaky….it really depends on how thick your fish is. You can also choose to leave the skin on or remove it (I remove it).
Serve your salmon with your veggie of choice, with a spoonful of the sauce! I love to pair mine with steamed asparagus…it is delicious!