Ingredients
Pan roasted wild salmon
- 4 6oz wild salmon filets
- 2 Tbsp avocado oil
- Salt and pepper
Marinated grilled vegetables
- 3 zucchinis sliced 1/4 inch thick
- 2 red bell peppers cut lengthwise
- 1 large red onion sliced 1/2 inch thick
- 4 portobello mushrooms sliced 1 inch
- 1/4 cup finely chopped parsley
- 4 cloves garlic finely minced
- 1/4 cup avocado oil
- 3 lemons juiced
- Salt and pepper
Caper dill yogurt sauce
- 2 cups plain cultured coconut yogurt
- 4 Tbsp Avocado oil mayonnaise
- 2 lemons juiced
- 3 Tbsp pickled capers
- 1/3 cup fresh dill
- 3 Cloves garlic
- Salt and Pepper
Directions
Pan roasted wild salmon
- Preheat oven to 425 degrees Fahrenheit.
- Heat a frying pan over medium high heat. Add in avocado oil, heat until oil starts to ripple.
- Season salmon on both sides with salt and pepper.
- Place salmon into the hot pan and sear on both sides for 2 minutes.
- Transfer to a non-stick baking sheet and bake for 4 minutes.
- Allow to rest for a few minutes before plating.
Caper Dill Sauce
- Add all the ingredients except for the salt and pepper into a blender.
- Blend until smooth.
- Season with salt and pepper to taste.
Marinated Grilled Vegetables
- Preheat indoor grill or barbecue to 400-degrees Fahrenheit.
- Slice zucchini, bell peppers, mushrooms, and red onions as specified above.
- Grill all vegetables on both sides until they are cooked through. The vegetables should still have structure to them and a bit of a bite (al dente).
- Place vegetables in a bowl and add in avocado oil, minced garlic, finely chopped parsley, and lemon juice. Salt and pepper to taste.
- Toss vegetables until evenly coated.
- Serve hot or cold.