1. In a small bowl, whisk together lemon/lime juice, garlic, Himalayan sea salt and pepper. Place salmon fillets in a large resealable Ziploc bag and pour marinade over. Squeeze as much air out as possible and seal the bag. Gently move fillets around inside the bag to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes.

2. Preheat large non-stick skillet on low – medium heat and add coconut oil, making sure it coats the bottom of the skillet evenly. Place salmon fillet flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes. Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. Serve hot garnished with green onions and fresh dill weed, alongside steamed broccoli is recommended.

Serving size – 1 protein – 3 oz.

on the Access Health Plan