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Easy Cabbage Roll Bowls

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These Easy Cabbage Roll Bowls created by Andrea (formerly Hurried Health Nut) are similar to other Egg Roll in a Bowl recipes you’ll find out there. This dish packs all the flavor of traditional egg rolls (without the wrapper), without the gluten, grains, eggs or nightshades – or the time commitment! If you want to make them more like a traditional Cabbage Roll, try adding cauliflower rice to your mix … that’s what I do!  Not only does it remind me of home, it ups my veggie intake!

These bowls are Core AIP, Modified AIP, Paleo and Whole30 compliant, so you can feel good about what you’re eating. It’s a tasty dish for breakfast, lunch or dinner and it’s delicious served warm or cold for days where you’re brown-bagging.

This dish stores well, so it’s great for left overs or used in meal prep containers and/or freezer storage too.

Enjoy!Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Easy Cabbage Roll Bowls

Easy Cabbage Roll Bowls

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ A super simple, flavorful dish that can be used for breakfast, lunch or dinner!

Ingredients

  • 1 Tbsp - avocado oil
  • 1 - medium yellow onion, diced
  • 5 - cloves garlic, minced
  • 1 tsp - fresh ginger, minced or grated
  • 1 lb - ground pork (pastured is preferred, for optimal nutrition)
  • 1 cup - shredded carrots
  • 2 cups - shredded cabbage (you can also use pre-shredded mix available in most grocery stores)
  • 1/4 cup - coconut aminos
  • 1 tsp - fish sauce
  • 1 tsp - apple cider vinegar
  • 2 - green onions, thinly sliced (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat a large skillet over med-high heat.
  2. Add avocado oil and swirl around until shimmering.
  3. Add diced onion and sauté until softened. Then add minced garlic and ginger, sautéing for another minute or two, until fragrant.
  4. Add ground pork, breaking up into bits, and brown until almost cooked through. (Energy Saving Tip: use a metal whisk or potato masher to break up ground meat)
  5. Add carrots and cabbage, and stir to incorporate.
  6. Add coconut aminos, fish sauce and apple cider vinegar, stirring to combine.
  7. Continue to stir occasionally, until cabbage is slightly wilted (but still a little crisp) and pork is cooked through.
  8. Garnish with sliced green onions, a squeeze of fresh lime juice and serve.

Notes

TIP: Up your nutrient game by adding even more veggies in! I like to add finely sliced baby bok choy, serve over a bed of cauliflower rice or add your cauliflower rice right in to make it more like a traditional cabbage roll which usually contains rice.

STORAGE: Store leftovers in an airtight container in the fridge for 3-5 days or use quality, glass meal prep containers and store in the freezer for future use.

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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Creamy Chicken & Mushroom Skillet

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This dairy-free Chicken & Mushroom Skillet only requires nine simple ingredients and less than 30 minutes to prepare, making it perfect for a weeknight dinner.

Pair it with some cassava pasta or cauliflower rice for a starchy accompaniment, or roast some vegetables to serve with it. A simple side salad also pairs well.Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Dairy-Free Chicken & Mushroom Skillet

Dairy-Free Creamy Chicken & Mushroom Skillet

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 20 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
Just a few simple ingredients is all you need to make this fast and easy dairy-free Creamy Chicken & Mushroom Skillet.

Ingredients

Instructions

  1. In a large skillet over medium heat add 1 Tbsp avocado oil.
  2. Once oil is warmed and glistening (but not burning), add chicken thighs to the skillet.
  3. Brown for 3-4minutes per side (no need to fully cook, just brown). Remove to a clean plate.
  4. Add an additional 1 Tbsp avocado oil to the same skillet. Add sliced shallot, mushrooms, garlic, Italian seasoning and sea salt. Sauté until vegetables are beginning to soften, about 3-4minutes.
  5. Pour the broth into the skillet and scrape the bottom to remove all the tasty crispy bits.
  6. Add the browned chicken back to the skillet.
  7. Simmer 8-10 minutes, or until sauce has reduced by about half.
  8. Reduce heat to low and add in the coconut milk.
  9. Warm at a low simmer, stirring occasionally for 3-4 minutes. Do not let boil. Serve and enjoy!

Notes

Serve with cassava pasta, cauliflower rice, roasted vegetables and/or a side salad.

Q&A:

* Can I use chicken breasts instead of chicken thighs?
Absolutely! Chicken breasts are generally thicker than chicken thighs, so they might take a little longer to cook. Just make sure the in-ternal temperature reaches 165ºF.

* Can you taste the coconut?
I don’t taste the coconut at all! The savory flavor of the mushrooms and Italian seasoning do a really good job of masking the coconut flavor. You might want to try another AIP-friendly milk, such as tigernut milk if you don't tolerate coconut milk, though, the coconut milk really adds a creaminess to the sauce that I don’t think you can get anywhere else (except real cream).

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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Autumn Harvest Bowls with Maple-Balsamic Dressing

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These sheet pan Autumn Harvest Bowls are a welcome meal on a cool autumn evening, and it’s a great way to use up left-over turkey!

At its core, this recipe is just a simple sheet pan meal, drizzled in a savory-sweet Maple-Balsamic Sauce that ties it all together. Yet, it’s so delicious and comforting, you’ll want to eat it all autumn long.Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Autumn Harvest Bowls with Maple-Balsamic Dressing

Autumn Harvest Bowls with Maple-Balsamic Dressing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 25 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
Autumn veggies, turkey and a savory-sweet maple-balsamic dressing combine forces for these Autumn Harvest Bowls you’ll want to devour all season long.

Ingredients

For the Autumn Harvest Bowls:

For the Maple-Balsamic Dressing:

Instructions

  1. Preheat oven to 425ºF.
  2. Arrange onion, sweet potatoes and brussels sprouts on a sheet pan lined with parchment paper. (Try not to over-crowd the pan. Veggies roast best when they have some space).
  3. Sprinkle with minced garlic, a drizzle of avocado oil and sea salt, to taste.
  4. Roast at 425ºF for 25-40 minutes (depending on how large you cut your veggies), stirring halfway through.
  5. While the vegetables roast, add all of the ingredients for the Maple-Balsamic Dressing to a dressing bottle or small mason jar and shake to combine.
  6. When roasted vegetables are crispy, remove from the oven.
  7. Divide spinach, roasted veggies and turkey slices among four bowls.
  8. Top with dried cranberries and drizzle with Maple-Balsamic Dressing and enjoy immediately.

Notes

STORAGE: If you have any leftovers, store the ingredients separately in the fridge for up to 3 days. When ready to eat, you can either reheat in the microwave for a couple minutes, or enjoy as a cold salad.

MEAL PREP BOWLS: If using for meal prep bowls and you intend to eat this as a cold dish, it's a great way to use left over veggies you've already cooked! Be sure that all ingredients are cold before assembling your meal prep bowls or your greens will wilt.

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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Kale Pesto Pasta with Chicken

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This easy Mediterranean-inspired AIP Kale Pesto Pasta with Chicken requires just 10 ingredients and takes about 20 minutes from fridge to table.

This dish is so flavorful – it will quickly become one your family’s favorite weeknight dinners. Even your non-AIP family will love it – they won’t even miss their gluten and dairy-laden comfort food once they discover it!

To keep the recipe AIP compliant, the pesto is nut and seed free, making it a perfect option for those who don’t tolerate nuts. The peppery flavor of the kale harmonizes beautifully with the spicy garlic, tangy lemon juice and savory nutritional yeast (for AIP ensure you’re using NON-fortified nutritional yeast – click to read why that’s important), creating a complex flavor combination that can be added to almost any dish.

The recipe below makes just enough for this dish, so if you decide you love it and want to keep some on hand in the fridge or freezer, I recommend checking out the stand-alone recipe on my blog so you can whip up a BIG batch – click here.

Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes

Kale Pesto Pasta with Chicken

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This AIP Kale Pesto Pasta with Chicken, takes just 10 ingredients and about 20 minutes to get on the table

Ingredients

AIP Kale Pesto:

Pasta and Chicken:

Instructions

  1. Add all of the kale pesto ingredients to a food processor and pulse until desired consistency is reached. Pause to scrape down the sides, as needed.
  2. Cube the chicken and cut the broccoli into small florets of roughly equal size. Set aside.
  3. Cook the cassava fusilli according to package directions. (Boil on high, stirring frequently, for best texture.)
  4. While the pasta cooks, add avocado oil to a large skillet warmed over medium-high heat.
  5. Sauté the cubed chicken until cooked through and beginning to brown, about 5-7 minutes.
  6. Remove the skillet from the heat, leaving the chicken in the skillet.
  7. With 5 minutes remaining on the pasta, add the broccoli florets to the pasta water and continue to boil, stirring frequently, for 5 more minutes.
  8. Drain the pasta and broccoli and add them to the skillet with the chicken.
  9. Add the kale pesto and toss to coat - Serve hot.

Notes

STORAGE: Store leftovers in an airtight container in the fridge for up to 3 days.

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
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Sheet Pan Meal Prep Bowls

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This simple Winter Sheet Pan Meal is perfect for easy AIP meal prep bowls, or if you just want a quick and easy weeknight dinner!

Simply chop your veggies and chicken, shake up a quick balsamic sauce and roast away! Minimal ingredients, but big on flavour!Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Sheet Pan Winter Meal Prep Bowls

Sheet Pan Meal Prep Bowls

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 25 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥

Ingredients

  • 1 lb - chicken breasts or thighs, cut into bite-size pieces
  • 1 - large sweet potato, peeled and cut into 1/2″ cubes (approx. 2 cups)
  • 2 cups - broccoli florets
  • 2 - large carrots, sliced into 1/2” pieces

Balsamic Sauce:

Instructions

  1. Wash and prep the vegetables and cut the chicken into bite-size pieces. The larger the pieces, the longer the cooking time.
  2. Arrange chicken, sweet potato, broccoli florets and carrots on two well-greased sheet pans (or lined with parchment paper. I recommend using at least two sheet pans to avoid over-crowding which simply ends up steaming your veggies and making them more mushy.
  3. Add balsamic marinade ingredients to a small mason jar and shake well to combine. Drizzle over the chicken and vegetables.
  4. Roast at 425º for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
  5. Let cool and divide among four glass meal prep containers.
  6. When ready to eat, warm in the oven until heated through, or use a microwave if you wish.
© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

Crock Pot Butternut Squash Chicken & Pasta

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This AIP Crock Pot Butternut Squash Chicken & Pasta is a quick and easy weeknight meal. The perfect nightshade-free and dairy-free pasta dish!

I love the simplicity of just tossing everything into the slow cooker, setting it and walking away until it’s dinner time. Plus, a delicious meal that takes just five minutes of hands-on time is this lazy cook’s dream!

Savory, nutty flavors combine with a tiny bit of a kick from the garlic and onion for a cozy AIP pasta dish that makes a cold, blustery winter night not seem so bad, after all.Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes

Crock Pot Butternut Squash Chicken & Pasta

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ A quick and easy Italian-inspired weeknight meal that takes minutes to prepare.

Ingredients

Instructions

  1. Add the diced onion, minced garlic, butternut squash, bone broth and Italian seasoning and salt to the bowl of your crockpot and give it a stir to incorporate
  2. Nestle in the chicken
  3. Cover and cook on high for 3-4 hours or on low for 6-8 hours
  4. Just before the chicken is finished, cook the cassava fusilli according to the package directions
  5. When the crockpot cooking cycle is complete, shred the chicken with two forks (you can do this right in the crockpot). Stir to combine
  6. Serve the Butternut Squash Chicken on top of the cassava fusilli and add sea salt to taste
  7. Serve this Crock Pot Butternut Squash Chicken and Pasta alongside a fresh side salad for a complete meal

Notes

Leftovers: Store the cooked chicken and the pasta separately, in airtight containers in the fridge for up to 3 days

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

Crock-Pot Creamy Ranch Chicken & Potatoes

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This set-it-and-forget-it AIP Crock-Pot Creamy Ranch Chicken & Potatoes makes an excellent, hearty weeknight dinner. Just a few ingredients and a few minutes of hands-on time produces a comforting, filling meal that will satisfy the whole family. Balance it out with a light side salad and dinner is complete!Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes

Crock-Pot Creamy Ranch Chicken & Potatoes

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
A simple, beginner recipe that makes a hearty weeknight dinner.

Ingredients

Instructions

  1. Wash and prep the Japanese sweet potatoes and carrots
  2. Add to the bowl of a slow cooker
  3. Top with chicken breasts
  4. Sprinkle everything with the herbs and sea salt and pour the coconut milk over everything
  5. Cover and cook on high for 4-5 hours or low for 7-8 hours.
  6. Give it a little stir and serve
  7. Optionally, top with a sprinkle of AIP compliant bacon bits

Notes

Leftovers: Save leftovers in an airtight container in the fridge for up to 3 days

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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6-Ingredient Breakfast Hash

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Onion, yam, mushrooms and kale round out this savory ground beef breakfast hash. And our killer 2-minute breakfast seasoning takes it to the next level!

Hashes are a great way to pack protein, vegetables and healthy carbs into one quick-and-easy, well-rounded meal. It’s a great way to incorporate meat and veggies into a meal that many of us struggle with. It’s even delicious cold.

Ready in under 30 minutes, clean-up is a breeze since you only have one pan to clean! Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes

6-Ingredient Breakfast Hash

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Hashes are a great way to pack protein, vegetables and healthy carbs into one quick-and-easy, well-rounded meal.

Ingredients

Instructions

  1. Preheat large skillet over medium heat
  2. Add avocado oil or extra virgin olive oil and heat until glimmering
  3. Add ground beef to pan, breaking up into small pieces (TIP: try using a kitchen whisk or potato masher to make quick work of this task)
  4. Cook for 5-7 minutes, stirring occasionally, or until almost cooked through
  5. Remove from pan and set aside
  6. Using grease left in the pan, sauté the yam for about 5 minutes
  7. Add onion and mushrooms and sauté until softened, and the yam starts to get crispy, approximately another 5-7 minutes. The less you stir, the crispier it gets
  8. Add the ground beef back to the pan, and add the chopped kale and Breakfast Seasoning
  9. Cook, stirring occasionally for about 5 minutes or until kale starts to wilt
  10. Serve warm
  11. Top with a fried or poached egg, if you've reintroduced it to your AIP diet.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.

Enjoy leftovers cold, or reheat in a skillet over medium heat for a few minutes.

TIP: When reheating, add a splash of water, a drizzle of oil and a sprinkle of sea salt - it goes a long way in helping revive leftover breakfast hashes.

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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15-Minute Grilled Salmon & Asparagus with Cilantro-Lime Sauce

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There are so many great things about salmon. First, it’s one of the most nutrient-dense foods on the planet! One 3 oz serving of salmon contains 17 g protein, just under 2,000mg omega-3 fatty acids, and 45% of your RDA for vitamin B12. It is also rich in several minerals including potassium, selenium, magnesium, phosphorus, and zinc.

On an anti-inflammatory diet like the AIP, you should aim to eat seafood (including salmon) about three times per week. (Want to know more about seafood on the AIP and whether you need to prioritize wild-caught vs. farmed or if there are any concerns about mercury and more? Check out this informative post.)

Second on the list of the many great things about salmon is how quickly it cooks! This whole recipe only takes about 15 minutes from start to finish, so it is a fantastic weeknight recipe.

TIP: If you can’t find additive-free coconut yogurt (most of them contain nasty gums and emulsifiers), you can make it yourself with one of these easy DIY Coconut Yogurt recipes – Countertop Coconut Yogurt or Instant Pot Coconut Yogurt. If you’re sensitive to coconut, you could try this recipe for Tigernut Yogurt from Eat Beautiful.Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes

15-Minute Grilled Salmon & Asparagus with Cilantro-Lime Sauce

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 5 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This summery grilled salmon and asparagus recipe is so simple, but the zesty cilantro-lime sauce will make you feel like a culinary artist!

Ingredients

Cilantro-Lime Sauce:

  • 1/2 cup - lightly packed cilantro leaves and tender stems
  • 3/4 cup - additive-free coconut milk yogurt (Try one of the homemade AIP coconut yogurt recipes linked above)
  • 1 Tbsp - fresh-squeezed lime juice (about 1/4 of a lime)
  • 1/4 tsp - honey
  • 1/4 tsp - sea salt

For the Salmon and Asparagus:

  • 4 - salmon filets (3-4oz each)
  • 2 lbs asparagus spears
  • drizzle of avocado oil
  • pinch of sea salt

Instructions

  1. Preheat your grill to medium heat (about 350-400ºF)
  2. Throw all the ingredients for the Cilantro-Lime Sauce into a blender and blend until smooth. Set aside
  3. Wash and trim the asparagus.
  4. Blot the salmon dry with a paper towel.
  5. Brush both sides of the salmon and the asparagus with a little avocado oil and sprinkle with sea salt. Transfer to the preheated grill and close the lid.
  6. Cook the salmon about 3-4 minutes per side, or until it lightens in color and becomes more opaque. It is done when it flakes easily with a fork or a meat thermometer reads about 130ºF when inserted into the thickest part of the filet
  7. Flip the asparagus at the same time as you flip the salmon. The asparagus will take about 6-10 minutes to cook, depending on how thick the asparagus spears are
  8. Remove salmon and asparagus from the grill and let rest 1-2 minutes
  9. Serve grilled salmon and asparagus with a drizzle of the Cilantro-Lime Sauce.

Notes

Leftovers can be saved in an airtight container in the fridge for up to 3 days. Enjoy your leftovers cold with an extra drizzle of Cilantro-Lime Sauce. It’s super tasty and refreshing on a hot summer day!

Leftover Cilantro-Lime Sauce can be stored in an airtight container in the fridge for 3-5 days. Use the extra sauce on grilled chicken, shrimp, vegetables, or as a salad dressing.

Click here for more ideas where to use your 2-Minute Cilantro-Lime Coconut Yogurt Sauce.

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

10-Minute Lemon Turmeric Grilled Salmon

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Perfect for a quick lunch or dinner – this grilled salmon is ready in under 10 minutes (after 30 minutes of marinating time).

Freshly squeezed lemon juice and ground turmeric join forces for a bright and fresh Lemon Turmeric Grilled Salmon recipe that is AIP, Paleo and Whole-30 friendly.

Whip up this quick marinade, which also doubles as a salad dressing, in two minutes or less! Marinate the salmon for 30-60 minutes, fire up the grill and get dinner on the table STAT!Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes

10-Minute Lemon Turmeric Grilled Salmon

Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 8 minutes
Additional Time: 30 minutes
Total Time: 40 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Freshly squeezed lemon juice and ground turmeric join forces for a bright and fresh Lemon Turmeric Grilled Salmon recipe that is AIP, Paleo and Whole-30 friendly. After 30 minutes of marinating time, this grilled salmon is ready in under 10 minutes. Perfect for a quick lunch or dinner.

Ingredients

  • 2 Tbsp - extra virgin olive oil
  • 2 Tbsp - fresh-squeezed lemon juice (from about 1/2 a small lemon)
  • 1/8 tsp - sea salt
  • 1/8 tsp - garlic powder
  • 1/8 tsp - onion powder
  • 1/4 tsp - ground turmeric
  • 4 - salmon fillets, 3-4 oz each

Instructions

  1. Add the olive oil, lemon juice, sea salt, garlic powder, onion powder and ground turmeric to a pint size mason jar or dressing bottle and shake vigorously until well combined.
  2. Place salmon fillets in a glass dish and pour the marinade over the top. Marinate in the fridge no longer than 30-60 minutes.
  3. Remove from the fridge and bring to room temperature, about 10 minutes before grilling.
  4. Preheat your grill to medium (about 350ºF). Once heated, gently place the marinated salmon fillets to the grill and close the lid. Discard any leftover marinade
  5. Grill the salmon, with the lid closed, for 3-4 minutes, or until it begins to lighten in color and is firm to the touch
  6. Flip and grill another 2-4 minutes, or until salmon reaches 130ºF and flakes easily with a fork. Thicker fillets may require longer cooking times
  7. Remove and rest for 1-2 minutes before serving.

Notes

Salmon is best served fresh, however, leftovers can be stored in an airtight container in the fridge for up to 3 days. It's delicious served cold atop a salad or leftover grilled veggies! If you're planning for leftovers, make extra marinade and keep it aside to be drizzled over your left overs (IMPORTANT: never use leftover marinade drained from raw meet - it should be discarded - you don’t want food poisoning!)

TIP: This Lemon Turmeric Marinade can be used as a salad dressing!

© AIPRecipeCollection.com
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.