Nori Salmon Dinner

The timing for this meal is perfection! We’re going to chop/cook and have everything for this meal done at the same time. WHAAAT?!

I got the idea for this recipe a few years ago when I was visiting my godmother. She was the first person who introduced me to eating paleo. My husband and I went to her house for dinner, she had crusted salmon in nori and sesame seeds. Well, ever sense then we have made this dinner quite frequently and it has evolved. We used to eat it with a sweet potato but now we just eat it with a heap of sautéd veggies that include broccoli stems (very convenient when trying not to go to the store as often but would still like to have fresh veggies), and depending if we are eating whole 30 or not we might add some sushi ginger and kimchi. This meal is super easy and fast, the hardest part is chopping up the ingredients!


  • Salmon fillet
  • Nori seasoning (I find this at Whole Foods)
  • Ghee 1 tsp per salmon fillet (butter works great if not paleo or whole30)
  • Olive Oil for cooking
  • Peppers julienned (cut into thin strips) 1 yellow and 1 orange
  • Red Onion julienned
  • Shiitake Mushrooms sliced
  • Zucchini – zoodled
  • Broccoli Stems cut into disks
  • 1/4 Cup Coconut Aminos
  • Mother In- Law kimchi (only add if not doing a whole30)
  • (if not doing a whole 30 I add sushi ginger and eat the whole thing! WARNING Jude choked on this a few months ago so I do not advise offering to young children.
  1. Pre Heat oven to 425. Prep all veggies as listed in the ingredients.
  2. Rinse salmon and pat dry. Place in an oven safe pan. I tsp of ghee in the center of each fillet and cover in the nori seasoning. I put a thick layer down but depending on how much you enjoy nori you can cover accordingly. Place in the oven for 25 minutes.
  3. In a skillet with your stove top heat on medium- low, drizzle a layer of Olive Oil add your onions, and peppers cook for 15 minutes. Our goal is to caramelize the onions and peppers. Many people make the mistake of cooking them too low or with too much oil both of these will result in soggy veggies.
  4. Next add your mushrooms and broccoli stems to the peppers and onions, mix (I use tongs) then add 1/4 cup of coconut aminos. Let simmer for 10 min on medium low. (Set your table while waiting, you wont regret it)
  5. Turn off your heat, add zoodles. Your salmon should be done ,make sure that it is cooked to 145 degrees.
  6. I serve this dish in a bowl, top with kimchi and pickled ginger and enjoy. Chris continues to add more nori seasoning after to all of his veggies.
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