Simple, Succulent, Satiating Salmon

As the significant other of someone with a fish allergy, I rarely get to enjoy fish as part of my paleo plan, lest I asphyxiate him with the delectable aroma of cooking fish--but he's a peach, so I'm not complaining. Just makes me that much more grateful when I do have the opportunity to regale y'all with an aquatic recipe.

I picked up some wild sock-eye salmon on sale from my locale goode foode shoppe, and my Omega-3 receptors couldn't be more excited. Salmon is also high in protein and Vitamin D, so if you've yet to become a fan of this magical pink fish, allow the nutrient density to appeal to your paleo pallet. Along with the coconut oil-inspired goodness, of course.

Fair warning: your tastebuds might explode.

Equipment:

• Foiled baking sheet

Ingredients:

• Salmon fillet
• Coconut oil
• Sea salt
• Black pepper
• Lemon juice (optional)

Preparation:
1. Heat oven to 350 F.
2. Coat fillet with coconut oil and add seasoning to taste on each side. Feel free to get more creative than what's listed; balsamic vinegar is also a pretty delectable addition.
3. Place fillet in center of baking sheet, skin down, and bake for 10 to 15 minutes, or until fish is light pink and flaky.
4. Add a side like bacon-wrapped asparagus and enjoy!

Any paleo-friendly wines you'd recommend with this dish?

Chicken & Bacon Power Greens Salad

Salad is the spice of life. Most people say "variety," but most people haven't fallen in love with a salad.

Yet. I dare you not to enjoy this. Quick, nutritious, and satiating, this recipe is great by itself or served in a paleo pancake pocket.

Ingredients:
Serves 2

• 2 cups lettuce (romaine, green leaf, etc.)
• 1 cup spinach, arugula, kale, or other seasonal green
• 3/4 cup broccoli florets, separated into smallest "trees"
• 1/2 cup chopped celery
• 1/4 cup cashews, optional
• 1/4 cup cranberries, optional
• 1 avocado, cubed
• 8 oz cooked chicken*
• 2-4 slices cooked regular or turkey bacon*
• Extra virgin olive oil to taste
• Balsamic vinegar to taste

Do you know what your meat ate? Grass-fed, free-range meat is akin to the wild prey upon which our ancestors dined. Unfortunately, it's more expensive. If you can't swing it, at least make sure your meat doesn't come from a factory!

Preparation:
1. Wash all vegetables thoroughly. Try using white vinegar, a non-toxic disinfectant, as a "soap" for any veggies sprayed with chemicals.
2. Chop celery, avocado, chicken, and bacon. Separate broccoli into bite-sized pieces.
2. Combine all ingredients except olive oil and vinegar in a large bowl.
3. Dress to your delight then serve!

Dressing ideas? Add-ins? Variety is the spice of salad!