Modified Paleo Diet Recipe: Wild Salmon with Garlic, Parsley, and Sundried Tomato Topping

09/01/2016 | 1 min. read

Dr. Drew Sinatra

Dr. Drew Sinatra

It’s no secret that salmon is delicious and incredibly healthy for you. This fish is an outstanding source of vitamin B12, vitamin D, selenium, niacin, omega-3 fatty acids, protein, creatine, and plenty more. Salmon is a great addition to a Paleo anti-inflammatory diet. Here is a tasty salmon modified Paleo diet recipe with a sun-dried tomato topping, which is full of antioxidants.

  • 4–6 large garlic cloves, minced
  • 1 tsp Celtic sea salt
  • 6 Tbsp. finely chopped fresh parsley
  • 4 Tbsp. finely minced sundried tomatoes
  • ¼ cup light olive oil
  • 1.5 lb. wild salmon fillet, with skin

To create the topping, put the first five ingredients in a food processor and blend for 30 seconds. Use a spatula to coat the salmon fillet with the topping. Grill or bake at 400º F with the skin side down until the salmon is done (approximately 10–14 minutes depending on thickness of fillet).

Makes 6 servings.

Nutrition Facts per Serving:Calories: 253, Total Fat: 17g, Sodium: 487mg, Carbohydrate: 2g, Fiber: 1g, Protein: 23g

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Dr. Drew Sinatra

Meet Dr. Drew Sinatra

Dr. Drew Sinatra is a board-certified naturopathic doctor and self-described “health detective” with a passion for promoting natural healing, wellness, and improving quality of life by addressing the root cause of illness in patients of all ages. His vibrant practice focuses on treating the whole person (mind, body, and spirit) and finding missed connections between symptoms and health issues that are often overlooked by conventional medicine.

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