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?

Simply Seasoned Eggs

Eggs: one of the most versatile paleo options. Add meat, add veggies, add spices; you always end up with something different and delicious.

When grocery shopping comes due again, I somehow manage to always end the week out with eggs remaining. I've perfected (for my personal pallet, anyway) a simple seasoning for those moments when I don't have the bacon or spinach to make my signature omelet.

Try it; you might surprise yourself with your own culinary prowess.

Equipment

• Skillet

Ingredients:
Serves One

• 1T fat of your choice
  (I used clarified butter, AKA ghee; other paleo options include coconut, avocado, or macadamia nut oils, or animal fat.)
• 3 eggs
• Salt, black pepper, garlic, oregano, basil (and whatever else you've got in your cabinets--get creative!) to taste

Preparation:
1. Heat fat in skillet over medium heat.
2. Scramble eggs and spices in a bowl. If you're partial to using only egg whites, try saving the yolks for homemade paleo mayo.
3. When fat has melted, reduce heat to medium low and pour in egg mixture. When the edges of your omelet are slightly browned and the middle is no longer glossy, it's time to flip! If you have trouble flipping it, let it cook for a few more minutes. Watch the edges! Try using your lowest heat setting if you find your edges are getting too brown. It may take a few extra minutes, but it's worth the fluffy texture!
4. Remove from heat and enjoy!

What's your favorite way to prepare eggs?