I’m happy to post yet another Whole30 compliant recipe. It’s been such a long time I haven’t had any wild caught salmon so when we saw Walmart carrying a sustainable wild caught salmon at their frozen section, we snatched couple bags like nobody’s business.

Garlic Lemon Curry Salmon (makes about 4 servings)
Ingredients:
4 wild caught salmon fillets

1/2 tsp salt
1/2 tsp black pepper powder
1 garlic bulb – minced
1 lemon – peeled

2 heaping tsp grass-fed ghee
1 tsp yellow curry paste

Bunch of dried chives

Directions:
1. Wash and pat dry the salmon fillet with paper towel. Lightly season with salt and pepper. Line them on an oven safe baking dish.

2. Heat 2 tsp ghee on skillet in medium heat.

3. Sautee the minced garlic and the curry paste until fragrant – about 1 minute. Mix in the dried chives.

4. Pour the garlic-ghee mixture on top of the salmon fillet then topped with sliced lemon.

5. Set your oven to broil then cook the salmon uncovered in 400°F for about 15-20 minutes.

Super easy and yummy to the tummy 🙂

See, being on Whole30 isn’t that hard, right?

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