• 2 TB butter
  • 1/2 lb wild salmon
  • 1 tsp dill
  • 1 tsp mustard
  • 4 lemon wedges
  • 1/4 tsp salt
  • Soft goat cheese
  • 3/4 cup raw sauerkraut
  • 1 avocado sliced
  • Dandelion greens


  1. Melt butter and add to salmon along with dill, lemon juice and salt. Bake for 15 minutes at 375. If the filet is really thick, bake for additional 3-5 minutes.
  2. Top salmon with a little mustard, goat cheese, sauerkraut, avocado and serve on a bed of dandelion greens. Also good as a sandwich with toasted bread!
  3. I order wild salmon from Vital Choice because it tests very low in mercury, tastes amazing and you get a deal when you buy in bulk.
Print Friendly, PDF & Email