2 tablespoons coconut oil (or real butter with olive oil)

1 lb of wild caught salmon

1 lemon

1 clove of garlic

1 teaspoon of Rosemary Salt (see below for blend recipe)

Preheat oven to a low broil setting.

Place coconut oil (or thinly sliced pats of butter) in a baking dish. Place salmon in the dish, rub garlic over salmon, and sprinkle with the Rosemary salt. Add one or two more thin pats of butter on top of salmon and top with slices of lemon. (I usually squeeze an additional slice of lemon juice over salmon)

Broil on low for approximately 15 minutes or until the salmon is cooked to your liking.

***Rosemary Salt: Rosemary, sage, thyme, lemon peel and sea salt

Try this dish with roasted asparagus and the Faux-Tatoes