Ingredients
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1 tablespoon Coconut Oil
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680 g wild-caught Salmon
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95 g Kalamata Olives
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2–3 tablespoons chopped fresh flat-leaf Parsley
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½ Lemon Juice
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¼ teaspoon Sea Salt
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3 tablespoons extra-virgin Olive Oil
Directions
Steps
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1
Done
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Preheat the oven to 200°C. |
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2
Done
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Spread the coconut oil on a baking tray. Place the salmon on it, skin-side down. |
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3
Done
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Combine the olives, parsley, lemon juice and salt in a bowl and spread the mixture all over the fillet. |
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4
Done
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Bake for 15 minutes, or until the fish lightly flakes when tested with a fork. The cooking time may vary a bit depending on the thickness of the fish. |
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5
Done
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Drizzle with the olive oil before serving. |
