I cannot get enough salmon because it’s delicious and incredibly versatile! Salmon is rich in good-fat omega-3 fatty acids that promote antioxidants and have antidepressant, antiaging, and anti-arthritis effects. It supports the vitamin D receptor gene, too! I recommend 1-2 servings of fresh wild-caught fish per week ( a serving is 3-4 oz for women and 6 ounces for men), as part of the protocol from my book, Younger.
You don’t have to wait for Mardi Gras to spice meals up. This well-seasoned recipe packs a good punch of spice with an added nutritional and aromatic bonus — coconut oil, another healthy fat to help keep you feeling full and satisfied.
This recipe can easily be doubled or tripled. Serve with sweet potatoes and a green vegetable and you’ll get both glowing skin and glowing compliments from your guests!
1 tablespoon coconut oil
2 salmon fillets or steelhead trout
CAJUN SPICE RUB
1/2 teaspoon oregano
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
Melt coconut oil in a skillet or on a grill pan on medium heat. Mix spices together and spread them out on a plate. Dip both sides of your salmon fillets in this spice mix. When the pan is nice and hot, add the salmon. Turn down the heat.
Cooking time will vary depending on the thickness of your salmon. For thin pieces, start with 2 minutes per side; for thicker fillets, go with 3 or 4.