As seen on Instagram: Coconut Butter Salmon w/ Fresh Dill and A Golden Beet Salad. I like phat beets! Jamming to Disclosure Radio on Pandora during this cookathon! Recipe below and somewhere on my website. Notice there aren’t measurements…because y’all need to learn how to “season to taste” and become Paleo Chef Of Your Domain! No, really. I don’t know measurements, I sprinkle this stuff on while I’m dancing to tunes. The amount depends on the two-step!

4 – 8 ounce salmon fillets

Coarse sea-salt

Paprika, enough to dust it on

Cumin, enough to dust it on

Olive Oil (Kasandrinos if you know what’s up!)

Ghee

Coconut Butter (Artisana is my preference)

Fresh Chopped Dill

Lemon Wedge

Pre-Heat Oven to 350 degrees

In baking dish, rub down with olive oil/ghee and sprinkle it with salt

Place Salmon Skin Down (leave the skin on and EAT IT when it’s cooked!)

Drizzle olive oil on the salmon

Season with salt, cumin, paprika

Dollop a touch of ghee in the center of each

Crumb up the coconut butter and spread it around

Sprinkle the fresh dill over that

Lightly squeeze some fresh lemon juice over it all

Bake until the salmon is cooked through, about 12 minutes

Optional: throw it up to broil and let the sides/skin start to crisp for a few minutes

Eat Your Face Off.  Proceed to Play & Crush. #eatplaycrush