Here's another recipe that I got from Wheat Belly Cookbook by William Davis, MD. He suggests pairing it with a salad or a steamed green vegetable. I think it would be particularly good with a caesar salad or grilled asparagus.
The sauce for this recipe is totally delicious!!
With full credit to Dr. Davis, here's the recipe:
4 salmon fillets (5 ounces each)
1/4 teaspoon sea salt
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon stone-ground mustard
1 teaspoon grated lemon peel
1/2 teaspoon ground black pepper
Coat a nonstick grill pan or large nonstick skillet with cooking spray and heat over medium-high heat. Sprinkle the salmon with the salt. Cook the salmon for 8 minutes, turning once, or until lightly browned and just opaque.
Meanwhile, in a medium bowl, whisk the mayonnaise, horseradish, mustard, lemon peel, and pepper until blended.
Top the salmon evenly with the sauce.
Nutrition information, per serving (recipe yields 4 servings):
28 g protein
1 g carbohydrates
31 g total fat
4 g saturated fat
0 g fiber
383 mg sodium
As a note, I didn't have a lemon to peel, so I threw in a bit of lemon juice as a substitute, and it was still delicious.