Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Serves: 2

Prep time: 10 mins

Cooking time: 15 mins


  • 2 tbsp olive oil
  • 3 cloves garlic, crushed
  • ¼ cup vegetable stock
  • Juice of 1 lime
  • 2 pinches pink rock salt
  • 1 tbsp coconut oil
  • 2 fillets salmon
  • 1 tbsp parsley, chopped finely
  • 1 finger lime (optional, or lime juice)


  • In a saucepan, heat olive oil.
  • Add garlic and cook stirring for 2 minutes.
  • Add vegetable stock, lime juice and salt and reduce heat to simmer.
  • Allow to simmer until reduced to half, while starting on the fish.
  • Heat coconut oil in frying pan to medium high.
  • Sprinkle salt and pepper onto salmon, and place (skin down) into heated pan.
  • Cook 3-4 minutes until skin is crisp, then gently turn.
  • Cook a further 2-3 minutes on this side, until cooked to your liking.
  • Remove from pan, place onto serving plate and spoon sauce over the top.
  • Garnish with parsley and finger lime or lime juice.



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