1 tbsp coconut oil

1 1/2 pounds wild-caught salmon fillet

1/2 cup kalamata olives, pitted and minced

1/4 cup chopped fresh parsley

1/2 lemon, juiced (about 1 tbsp)

1/4 tsp sea salt

3 tbsp extra-virgin olive oil


1. Preheat the oven to 400 degrees F

2. Spread the coconut oil on a baking sheet. Place the salmon on it, skin-side down

3. Combine the olives, parsley, lemon juice, and salt in a bowl and spread the mixture all over the fillet

4. Bake for 15 minutes, or until the fish lightly flakes when tested with a fork. The cooking time may vary a bit depending on the thickness of the fish

5. Drizzle with the olive oil before serving