Ingredients

• 2lbs wild caught salmon (if you use less, adjust rest of the ingredients)

• 5 Tbsp avocado oil

• 2-3 Tbsp coconut aminos

• 1/2 lemon, juiced

• 1 Tbsp Dijon mustard

• 1 Tbsp parsley, chopped

• 2 tsp thyme leaves, chopped (I used dried)

• 1/2 tsp pink salt

• 1/2 tsp pepper

• 1 tsp minced garlic

Preparation

1. Place the salmon in the container, pat dry. Spread the Dijon mustard + garlic onto each filet of salmon. Mix all the other ingredients in a separate bowl and drizzle over the top.

2. Marinate for 1-2 hours in the fridge, covered. Once ready to cook, heat up the grill to a medium temperature, 350 F.

3. When heated, place the salmon skin side up, cook for 3-4 minutes. Flip and cook for another few minutes. Salmon on the grill doesn’t take long.

4. I cook the salmon so there is slightly darker pink still in the middle but still mostly cooked through, comparable to medium to medium-well.

5. Served along side mixed greens, broccoli salad and twice baked potatoes (our friends brought over at the time).

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AT EVEXIA, OUR MISSION IS TO SERVE THOSE WHO WANT TO BETTER THEIR LIVES THROUGH AN ENHANCED FOCUS ON IMPROVING DEEP HEALTH AND WELLNESS.

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