Salmon is known as being one of the most nutrient dense fish on the planet!
Besides being an excellent source of protein, salmon contains selenium, potassium, Vitamin B12 and Omega-3 fatty acids. Due to the body’s inability to synthesize Omega-3 itself, this essential fatty acid must be obtained from external sources, one of them being salmon. The benefits of fish consumption come in a varied range, from a lowered risk of heart conditions to better brain regulation and a healthy nervous system. Many chronic illnesses, such as Alzheimer’s, depression, high blood pressure or asthma could help be prevented by eating salmon.
In addition, calcitonin, a type of protein, is one element in salmon which is able to prevent the settling of osteoarthritis and other joint-related illnesses, by regulating the levels of collagen synthesis in the osteoarthritic cartilages. Furthermore, it vastly helps in strengthening the density of bones.
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PAN-FRIED SALMON WITH POMEGRANATE & KALE SALAD
Serves 2
Ingredients
2 x 180g salmon fillets
1 tablespoon olive oil
Salad
2 cups kale, finely chopped
1 avocado, skin and seed removed, diced
1/4 cup pomegranate arils
2 tablespoons macadamia oil
1 tablespoon apple cider vinegar
Instructions
Heat the olive oil in a frying pan on medium heat and add the salmon fillets, skin side down. Cook for 2-3 minutes or until the skin is golden, then turn and cook for a further 1-2 minutes or until cooked.
Combine all of the salad ingredients together in a bowl, then place an even portion across two plates with the salmon fillet on top to serve.
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SALMON WITH COCONUT MAYONNAISE AND DILL
Serves 2
Ingredients
Coconut Mayonnaise
1 egg yolk
1/2 cup virgin olive oil
1/2 cup melted coconut oil
1 tablespoon lemon juice
pinch of salt and pepper
2 x 180g salmon fillets
2 tablespoons dill, chopped
Instructions
To make the mayonnaise, place the egg yolk into a food processor then turn onto low speed and slowly add the olive oil starting with drops then slowly developing into a thin stream. Once the olive oil has been combined into the egg yolk, slowly add the coconut oil.
When thick and creamy stir in the lemon juice and season with salt and pepper. Place in the refrigerator until ready to use.
Preheat a fan-forced oven to 160° degrees Celsius / 325° degrees Fahrenheit and line a baking tray with baking paper.
Place the salmon fillets on the baking tray then place into the oven for 8-10 minutes or until cooked.
In a bowl, combine half a cup of coconut mayonnaise with the dill.
Spoon the mayonnaise over the salmon fillets to serve. [author_bio name=”yes” avatar=”yes”]
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