Wild salmon is an exceptional source of omega-3 fat, and it’s all the better when you top it with grass-fed butter. Lemon lends an acidity that cuts the richness of the fatty fish, and fresh herbs add depth of flavor and antioxidants. Delicious and simple.
Wild Salmon with Buttered Kale
Ingredients:
- 2 wild salmon fillets (sockeye salmon is great)
- 1 teaspoon Brain Octane Oil
- Sea salt
- 3 tablespoons grass-fed, unsalted butter or ghee
- 1 tablespoon minced fresh chives, parsley, and/or dill
- Lemon wedges, for serving
- 1 bunch (12 ounces) kale, stems removed and leaves torn into pieces
Instructions:
- Preheat oven to 320F.
- Place the salmon filets on parchment paper on a baking sheet. Rub with Brain Octane, season with sea salt, and top with 1 tablespoon butter.
- Wrap the parchment around the salmon, folding the seams, and tucking them to make sure the steam doesn’t escape.
- Bake until fish is medium rare for approximately 18 minutes.
- While fish is baking, steam kale until just wilted for about 3 minutes.
- Drain kale, add remaining butter, salt to taste, and plate. Put the salmon on top, and sprinkle with chopped herbs and fresh-squeezed lemon. Serve.
Serves: 2
Nutritional Info:
- Calories: 426
- Carbs: 6g
- Fat: 26g
- Protein: 42g
- Sodium: 105mg
- Sugar: 2g
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