Baked sockeye salmon dinner for the AIP protocol
This delicious baked salmon and steamed broccoli dinner, at 493 calories, is a nutrient dense, low-carb treat. It is also AIP (autoimmune paleo) compliant.
- Steamer – I like Lotus Foods Stainless Steel Steamer
- Small mortar and pestle –
- Glass baking dish
- parchment paper (optional) – If You Care parchment baking paper
- 2 6 ounce fillets wild Sockeye salmon, skin-on/boneless (290 calories)
- 3 Medjool dates (75 calories)
- 3 slices sugar-free bacon (60 calories)
- 2 cups sliced fresh broccoli (31 calories)
- 2 teaspoons dried rosemary
- 1 tablespoon minced garlic
- Place dates in an 8 oz glass storage jar with a lid. Add 1 cup water, Cover with the lid and soak overnight. Or add 1 cup boiling water and soften for 15 minutes.
- Preheat over to 385 degrees. Grease a baking dish with coconut oil or line with parchment paper.
- Dry the salmon on a paper towel and put in the baking dish, skin side down.
- Cook the bacon in a skillet over low heat until crispy. Remove the bacon and cut into small pieces. Set aside the bacon and fat.
- Crush the rosemary with a mortar and pestle. Finely chop the garlic.
- Drain the dates, remove the skins and seeds, and tear into strips.
- Place the dates and bacon fat in a small bowel. Mash with a fork until smooth. Stir in the rosemary, garlic, and bacon. Spread over the salmon, covering it completely.
- Bake 9-15 minutes, 9 for medium done, 15 for well done. Salmon should be juicy, dark pink in the center, and flake with a fork,
- Add about 1 inch of water to steamer. Turn on high until water starts to boil and produces steam.
- Insert steamer basket filled with broccoli sliced in long pieces.
- Steam for 15 minutes.
Enjoy. Please leave any comments below.