Tag Archives: salmon

Baked Salmon

Blog Baked Salmon with Salad-1I don’t know why I used to be scared to cook fish.  I guess it was the fear of the unknown.  Ok, and kind of the smell haha 🙂

Living in the NW, we are SO lucky to have access to amazing fresh fish, so I decided to get over my fear.  What I found out?  It’s EASY!

Honestly, I change up the marinade depending on what’s in my fridge, but usually I do something sweet + something salty + a little kick.  It’s Here’s what I did this last time…


    • 2 Tablespoons olive oil
    • 2 Tablespoons red wine vinegar
    • 1 tablespoons real maple syrup
    • 1 teaspoon grated fresh ginger (I cheat and use this)
    • 2 Tablespoons chopped chives (happened to have some left over from a previous dinner 🙂
    • A little sea salt and Pepper
    • 3-4 salmon filets


  • Preheat oven to 450
  • Line a baking pan with tin foil (makes the clean up SO easy!) and lay salmon skin side down.
  • Mix all the ingredients in bowl and pour over the salmon
  • Bake for 12-14 minutes (depends on the size of your filets)
  • Serve with a side salad and some crusty bread (<–not paleo), and you’re done!

In case you were wondering if it’s child friendly, Maya CHOWED this down.Blog Baked Salmon with Salad-2dit-elle-Lauren

Salmon, potato and spinach soup

I’ve been making a lot of soups recently – especially since we are having this unusual cold spell with temps in the teens at night and barely above 32 in the day! Brrr…! Hot soup to the rescue – easy, yummy and quick!

Blog salmonspinachsoup



  • 2 tablespoons butter
  • 1 leek (white and pale-green parts only) — halved, rinsed and thinly sliced (or 1 onion, chopped)
  • 3 cloves garlic, minced
  • 4-8 small red or gold potatoes, scrubbed and halved (some paleo purists don’t eat white potatoes, so cauliflower would be a great substitute)
  • Salt and pepper, to taste
  • 5 cups vegetable or chicken stock
  • 1 1/2 pounds salmon fillet — skinned, boned and cut into 1-inch cubes
  • 1/2 cup half-and-half (or coconut milk for paleo)
  • 1 tablespoon chopped fresh dill  (I used 1 tsp dry)
  • 5 ounces baby spinach


  • Melt butter in a heavy sauce pot over medium heat.
  • Add leek and garlic, stirring occasionally, until leek is soft, about 5 minutes.
  • Stir in potatoes and cauliflower; season with salt and pepper.
  • Pour in stock and bring to a boil.
  • Reduce heat to a simmer and cook until vegetables are fork tender, 7 to 9 minutes.
  • Add salmon and simmer until just cooked through, 3 to 5 minutes.
  • Stir in half-and-half, dill and spinach and briefly cook until spinach wilts and soup is heated through.

You can make this paleo by substituting coconut milk for the dairy.


Paleo Salmon Chowder

I’m taking a break from pumpkin today and making this hot and delicious salmon chowder that is full of veggies and protein! I love making this with a combination of canned AND fresh salmon – but you can do one or both – whatever is easier for you! As there are no flour/grains, dairy or legumes in this recipe, it’s very paleo friendly!

Blog salmonchowder 2


  • 3 slices of bacon, diced
  • 1 small onion, finely chopped
  • 1 tsp dried dill or 1 Tbsp fresh dill
  • 1 bay leaf
  • 1/8 tsp cayenne pepper or to taste
  • black pepper to taste
  • 2 stalks celery
  • 1-2 cups finely chopped or small cauliflower florets
  • 1 1/2 cups chicken broth
  • One 7.5oz can salmon (red, pink or other) including juices
  • One 14 oz can coconut milk, full fat
  • Extra minced dill for garnish


  • Cook the bacon in a large saucepan over medium-low heat until bacon fat is released. Add onion, dill, bay leaf, black pepper, cayenne, and cook until bacon is firm but not crispy
  • Add celery, cauliflower and chicken broth and simmer until vegetables are almost tender, 5-7 minutes
  • Add salmon chunks and juices and simmer for a few more minutes
  • Stir in coconut milk and simmer
  • Remove bay leaf before serving

Super mom tip: This recipe does great in the freezer. Freeze small batches of soup for easy re-heating later!