This recipe packs a punch of anti-inflammatory omega-3 fatty acids between the wild-caught salmon and the grass-fed ghee, which is also a great source of fat-burning CLA (conjugated linoleic acid).
Serves 4
Time to prepare: 15 minutes plus 40 minutes to bake
Ingredients:
3-5 zucchini and summer squash
2 Tb olive oil
1 ½ lbs wild-caught King Salmon filet
2 Tb grass-fed ghee
1 tsp dried tarragon
sea salt & pepper to taste
parchment paper
Method:
Preheat oven to 375 degrees F.
Slice zucchini and summer squash length-wise, then in thick half-moon slices. Place in 1-2 baking pans (so they’re just 1 layer thick). Drizzle with olive oil and sea salt and pepper to taste. Place in the preheated oven.
While the zucchini and squash get a head-start cooking (ideally 15 minutes), heat the ghee in a small pan, then stir in tarragon, sea salt, and pepper. Place whole salmon filet on a large sheet of parchment paper (large enough so you can wrap salmon in a “packet” after adding seasoning.) Spoon ghee-herb mixture over filet, then wrap filet with parchment paper so it is fully covered, tucking paper ends underneath.
Remove baking pan from oven, and move zucchini/squash to the sides in order to nestle the salmon packet in the center. Return baking pan to oven and bake for 20-25 minutes (until salmon flakes easily – be careful not to overcook.)
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