Slow Baked Wild-Caught Bristol Bay Salmon with Dill Aioli and Asparagus

$16.95
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We came across this recipe in Mark Sisson's new book, The Keto Reset Diet, and knew we had to make it!  As the book describes, the slow baking process gives the Wild Caught Bristol Bay Salmon a "velvety, melt-in-your-mouth salmon fillet."  Add to this a side of organic Asparagus and Dill Aioli made with Primal Kitchen Avocado Oil Mayo and you've got an amazing meal.  

FREE SHIPPING WITH ORDERS OF 10 OR MORE MEALS!  

INGREDIENTS: Wild-Caught Bristol Bay Salmon, Organic Asparagus, Avocado Oil, Organic Lemon, Pepper and Salt, Organic Garlic, Organic Dill, Primal Kitchen Mayo

CALORIES: 492   FAT: 36G   PROTEIN: 36G   CARBS: 7G   FIBER: 3G

MEALS ARE 1 SERVING

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