Meyer Lemon Caramelized Salmon(Paleo/AIP)

Caramelized Salmon


I got a bag of Meyer lemons at Trader Joe’s yesterday and knew I had to put them to good use. If you haven’t played around with these lovely little lady lemons, they taste like a mix between a citrus-y lemon and a sweet mandarin. It’s a very unique flavor and lends itself well as a complement to rich, fatty wild salmon.


Don’t be fooled by the title of this recipe though – it is by no means sweet and saccharine. Gently simmering fresh-squeezed Meyer lemon juice with a bit of coconut sugar and sea salt actually results in a delicious bright and tart liquid that the salmon pieces cook in. I find it best to use skinless salmon in this recipe for the most even cooking, but I typically consume the skin of wild salmon. The basil is the perfect pairing to the tartness of the salmon because it actually adds a complex sweetness to the dish.


Serve this for date night with my Mediterranean Cauliflower Cous Cous Salad.


They would go so well together! If you drink wine, I shall suggest a Sauvignon Blanc as the perfect pairing! Yes, I shall. I just texted my brother-in-law that my new house makes me want to drink wine during the day. The kitchen is gorgeous and the floor plan is open concept which makes me wonder why sectioned homes were even a thing in the 50’s and 60’s. Who wants to live in a box inside a box? Not this mouse.


I’m fairly obsessed with my new neighborhood as well because it’s about a 2 mile walk to the beach and has beautiful old Florida trees. I usually curse the humidity but it’s nice to have that fresh-faced glow back. Although my hands and feet look like a baby Shrek. We will just focus on my dewey skin to keep things positive.


Right now I’m diffusing this Holiday Blend of essential oils while watching Bravo with the Christmas tree on while my baby naps. It’s kind of perfect. I should be cleaning, or building furniture, or watering my plants, but I’m taking a few hours of me-time which hasn’t happened much lately.


I can’t go long without a good restful day. I’ve learned my lesson the hard way by over-scheduling myself, so now I try to live a leisurely life as much as possible. Which means hand-squeezing lemons and frolicking to Christmas tunes while no one is watching.




1 review

Meyer Lemon Caramelized Salmon

Prep Time 00:05 Cook Time 00:10 Serves 2


  • 1/4 cup Meyer lemon juice, fresh-squeezed
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon sea salt
  • 2 6-ounce filets of wild salmon
  • sliced fresh basil leaves, for serving


  1. In a medium-size stainless steel saucepan, whisk together the lemon juice, coconut sugar and sea salt. Bring to a simmer over medium heat, stirring frequently for 4 to 5 minutes until the liquid is darkened and caramelized. It will not thicken into a caramel.
  2. Meanwhile, chop salmon into 1-inch pieces. In two batches, cook salmon pieces for 2 minutes per side for a total of 4 to 5 minutes until the center is no longer a translucent pink. Transfer salmon to a serving plate, drizzle any leftover liquid on top, and sprinkle with a bit more sea salt and the fresh basil. ​


Recipe Notes

I prefer thick filets of salmon for this recipe since we are chopping them into chunks.

Blistered Carrots with Lemon Cream Sauce (Paleo, AIP, Whole30, Vegan)


I felt super trendy calling these “blistered” carrots. It’s one of those words you only see on fancy pants menus and you’re like “Ooh, I wonder if it tastes burnt!? I bet it doesn’t because the chef is just so damn talented, they are capable of blistering their food without it tasting like rubble.” Please think this of me when you eat these carrots. Even if it’s not true. 


By the way, try not to blister yourself when you’re making this recipe. The best way to do this is to make sure those rinsed carrots are patted dry well! You know what they say about water & oil? You know what they say about me being too impatient to dry my carrots? Blisters. They say blisters. 


I’m really sick of the “B” word now, darn it. 


Let’s see. I think by the time you read this, I will be in Colorado visiting family and friends. Then we are off to HAWAII! Mostly to relax, but I’m sure we will also be doing some fun outdoor stuff while we’re there. Well, I’m really sure we are. Why would we go to Hawaii and not do those things!? If you want to follow me on my trip, make sure you get all up in my Instagram account! You should see how crazy ‘ish gets over there. You wouldn’t BELIEVE how many vegetables I eat every day. So crazy, I think they will shut down my account for inappropriately high vegetable consumption. They don’t even want to see what I can do to a head of cauliflower in less than 10 minutes.





No one’s gonna have to force you to eat your veggies when they taste this good!

Get the recipe for Lemon Cream Sauce HERE. 



1 review

Blistered Carrots with Lemon Cream Sauce

Prep Time 00:05 Cook Time 00:30 Serves 4


  • 1 tbsp olive oil
  • 8 large carrots, rinsed and dried
  • 1/4 tsp sea salt
  • Lemon Cream Sauce, for serving


1. Preheat oven to 400 degrees. pan>

2. Heat olive oil in a large oven-proof skillet over medium-high heat. pan>

3. Blister carrots by sprinkling with sea salt and searing for 2 to 3 minutes per side for about 6 to 8 minutes total. Watch as the carrot goes from a golden yellow in spots to a blistered and charred look (only in spots). Remove from heat at this time. pan>

4. Finish cooking ovens in the oven by roasting for 15-20 minutes until fork tender. Be sure to flip carrots over halfway through cooking time. pan>

5. Pour desired amount of Lemon Cream Sauce in the bottom of a serving dish. Lay carrots on top and serve warm. pan>

Make It A Meal! Serve with broiled or pan-cooked salmon or cod with extra Lemon Cream Sauce ladled on top!