This salmon recipe is a nice change of pace from the traditional lemon and dill or my fav, baked salmon with beurre blanc sauce (which is off limits during my whole 30).
I will caveat that normally I use raw Italian sweet sausage when I make traditional sausage and peppers. However, finding sausage without the prohibited ingredients has been challenging. For this recipe, I used pre-cooked whole 30 compliant tomato basil chicken sausage that I found at Whole foods, but any smoked sausage could be used. I thought the sausage itself was just ok so I might try it with a different one the next time. My family said this recipe was a keeper and there were no leftovers so I’m pretty sure this recipe overall will make it into the rotation.
Really short on time? Use pre-cooked sausage and omit the potatoes
In preparing for our Whole 30 Day 1 lunch, I wanted to make tuna salad since we didn’t have leftovers that would have been Whole 30 compliant. I really didn’t feel like making mayo at 9pm so I decided to make this Mediterranean inspired tuna salad.
I paired it with lemon asparagus risotto and the flavors worked very well together.
If you are making the Beurre Blanc sauce, you will want to start it in the last 5-10 min of your cooking time or you may need to reheat just before serving. Continue reading
This is one recipe where the butter adds a lot of the flavor and I would not suggest substituting oil. For Whole30, ghee would be a better substitute.
If this is part of your main meal, this should be made in the 5-10 minutes just before you are ready to eat.
- 1lb scallops
- Salt and pepper
- Juice of 1 small lemon
- 1 T butter (enough to fully coat your pan)