Pan-Seared Salmon with Arugula Grapefruit Salad


Okay, I’ll admit I was pretty impressed with myself for this one. I think this is one of my favorite things I’ve ever made: it’s light, flavorful, bright, and beautiful to boot. Plus! So easy. Keep, keep, keep. Win, win, win. (Recipe followed exactly from the whole30recipes Instagram feed, except I accidentally cooked it skin side down first. No problem, though.)


  • 2 cups arugula
  • 1 medium grapefruit, peeled and cut into sections
  • 1/2 small shallot, thinly sliced
  • 1/4 cup shaved fennel (I chopped because I didn’t know how to shave fennel?)
  • 2 salmon filets
  • 1 tablespoon ghee or coconut oil
  • 1/4 teaspoon white balsamic vinegar
  • 2 teaspoons extra virgin olive oil (EVOO)
  • salt and pepper to taste


In a small bowl, combine arugula, grapefruit, shallot, and fennel. Set aside.

Heat skillet over medium high heat. Add ghee or coconut oil.

Season salmon with salt and pepper and place in pan, skin side up. Cook for 3–4 minutes.

Season skin side with salt and pepper, and turn fish over. Cook an additional 2–3 minutes, or until opaque and flaky.

Place salmon on plates.

Whisk oil and vinegar together. Pour over arugula salad. Season with salt and pepper and toss. Pile on top of fish and serve.

Cumin-Coriander Crusted Salmon

I found this recipe on Sarah’s site a while ago, and it has become a regular feature in our household. (And Jason’s not a huge fan of fish, so the fact that he not only eats it but even requests it says a lot.)


  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped shallots (or white onion)
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • Cooking spray
  • 4 lemon wedges


  1. Combine cilantro, shallots, oil, cumin, coriander, salt, and pepper in a small bowl, stirring to form a paste.
  2. Place fish, skin side down, in a shallow baking dish.
  3. Coat top of fish with cilantro mixture.
  4. Cover; refrigerate 1 hour.
  5. Preheat oven to 400°.
  6. Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan.
  7. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  8. Serve with lemon wedges.
Yield: 4 servings

Dijon Salmon Bake

It’s been awhile since we’ve posted new recipes, but you’re in luck. My church is creating a new cookbook and I’m pulling together a few recipes to contribute. Since they’re already typed up, voila, Needs More Butter will receive a few new posts.

3 T Dijon mustard
1/4 C butter, melted
1 1/2 T honey
1/4 C fresh bread crumbs
1/4 C finely chopped pecans
4 t chopped fresh parsley
s&p to taste
6-4oz salmon filets
6 lemon wedges (optional)

Preheat oven to 400. In small bowl, mix mustard, butter and honey. In another bowl, mix crumbs, pecans and parsley. Season fillets with salt and pepper, place on lightly greased baking sheet. Brush with honey mixture, then cover top with bread crumb mixture.

Bake for 10 minutes per inch thickness or until fillets flake with fork. Serve with lemon wedges.