Prep and cook time: 30 minutes Serves 3-4
1 pound of wild-caught salmon
2 teaspoons sea salt
2 teaspoons coconut oil
2 leeks, chopped (white parts only)
1 clove garlic, minced
1 lemon, juiced then sliced
Preheat oven to 375 degrees. Sprinkle sea salt to meat side of salmon. Add oil to a large sauté pan. Gently lay salted meat side of salmon down into hot pan. Add chopped leeks and place around salmon. Sauté until golden. Once salmon is golden, use a flexible spatula, to move the salmon onto a baking sheet, skin side down. Lay leeks on meat side of salmon, top with lemon juice, and bake until salmon is cooked (about 10-15 minutes, depending upon your preference). Serve with sliced lemons.
