I try to have a salmon dish at least once a week (with leftovers for lunch or dinner the following day too). This is a quick and easy entree loaded with healthy fats and protein.
When shopping for salmon (or any fish for that matter), you really want to make sure you get wild caught. This will be a much higher quality and healthier fish source for you. Farm raised fish are not raised in their natural environment, and are also loaded with tons of health damaging chemicals like antibiotics and growth hormones, making a “healthy” food option not so healthy after all. Antibiotics in meats can really damage your gut flora and immune system, and are thought to be a major contributor to Leaky Gut Syndrome (which in turn is a huge contributor to inflammation and chronic illness, especially autoimmune diseases).
I don’t usually recommend eating dairy at all, but organic ghee is an exception to this rule! For this recipe I chose to use organic ghee to give the fish some extra flavor, as well as additional health benefit. Ghee is a clarified butter, which means it has been heated in a way that removes the highly inflammatory proteins casein and lactose, and giving the oil a high smoke point. This means that it’s properties will stay in tact and not break down into inflammatory and carcinogenic compounds when heated to high temperatures. Ghee is high in healthy fats, making it an ideal choice for weight, gut health, hormones and brain health! It is also high in fat-soluble vitamins such as A, E and K. All of these things make ghee an ideal choice for cooking compared to regular butter (contains inflammatory proteins) and many less than ideal cooking oils like canola, soy or peanut (all are usually genetically modified, partially hydrogenated and very inflammatory/harmful to health).
I always use pink himalayan sea salt in my cooking, as it contains so many crucial minerals and elements the body needs (84 to be exact)! Regular table salt has been highly processed and does not contain these benefits, making it a much less ideal choice. Salt has been given a bad rap these days, but the right kind of salt can actually be very healing and beneficial to the body! Pink himalayan salt is one of the purest forms of salt available. It’s mineral content can help balance the body’s pH, improve hydration, reduce muscle cramps, improve sleep quality and more! Don’t skip salt… just choose a high quality salt that actually improves your health!
I also use hormone and antibiotic free turkey bacon for this recipe, instead of pork, as it is a much cleaner source of protein that will be better for your health.
- 1 Tbsp avocado oil (for greasing pan)
4 frozen wild-caught Alaskan Salmon fillets, thawed overnight in fridge
6 strips organic turkey bacon
2 Tbsp organic ghee
2 Tbsp organic maple syrup
1/2 tsp pink himalayan sea salt
1/2 tsp organic thyme
1 tsp organic rosemary
Preheat oven to 450 degrees.
Greese the bottom of a 9 x 9″ glass baking dish with 1 Tbsp Avocado oil. Also melt ghee in a small sauce pan over low heat and combine with the maple syrup.
Wrap each thawed salmon fillet in 2 pieces of turkey bacon and place in the glass dish. Drizzle with the ghee and maple syrup mixture, then sprinkle with the salt, thyme and rosemary.
Bake for 15 minutes (or until the salmon is flaky), then broil for an additional two minutes to get the bacon just slightly crispy.
Serve atop an organic salad with strawberries, goat cheese and a healthy vinaigrette for a healthy lunch, or with a side of sweet potato and broccoli for dinner!