This salmon has crispy skin, sweet pineapple, and flavorful ginger. Its healthy and satisfying and the perfect compliment to your January Whole30!
2 tablespoons clarified butter or ghee
4 pineapple rings, halved
1 cup shredded carrot
1 cup snow peas, whole
1 tablespoon ginger, microplaned
1 teaspoon white sesame seeds
4 skin-on salmon fillets (5–6 ounces each)
1/2 teaspoon salt
1/4 teaspoon black petter
1 tablespoon avocado oil
2 green onions, thinly sliced
2 lemons, zest and juice
In a large non-stick skillet (or electric frying pan) melt butter over medium heat. Add in the pineapple, snap peas, and carrots and top with the ginger and sesame seeds.
Let cook for 3-4 minutes before flipping the pineapple and stirring the remaining ingredients. Continue cooking the pineapple for 3 minutes on the other side.
Remove everything from the pan and keep warm in a bowl.
Add the avocado oil to the pan and heat on medium high until you see it ripple.
Sprinkle the salmon with salt and pepper on the skin side.
Place the salmon skin side down and leave in alone for 4-5 minutes, or until you see it cooking up the side of the fish.
Sprinkle the non-skin side with salt and pepper and flip the salmon. Cook for an additional 2-3 minutes.
For serving, place the carrots, and snow peas on the plate and place salmon and pineapple to the side.
Top with thinly sliced green onions.
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