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Lemon Dill Salmon with Dairy Free Ranch

May 3

Ooooook guys…this one is good. Like really really really good.

I never buy dill, I think I just forget about it most times, but I happen to buy fresh dill the other day to make a homemade ranch dressing and I thought…why not us it on the salmon I was making. THANK GOODNESS I did because dill just adds such a unique flavor and really adds brings out the deliciousness of the ranch. Plus it has some incredible benefits!

Benefits of Dill

  • helps reduce despression
  • increases energy
  • aids in digestion
  • increases absorption of vitamin & minerals
  • helps kill fungal strains like mold, yeast, Candida, and other bacteria
  • aids in reducing menstrual cramps
  • great for healthy skin

I LOVE THIS RANCH DRESSING RECIPE! The ranch dressing I use is an adaptation of The Whole Sisters recipe, but I have changed it up with some of my own favorite flavors to put a different spin on it. I was that girl in high school dipping anything and everything in ranch dressing: pizza, pretzels, chips, sandwiches, I didn’t really care what the food was I just needed an excuse to eat ranch. Butttttt after becoming more aware of what I was eating and actually looking at the ranch dressing ingredients… YUCK HOLY YUCK. There is some narly stuff. If you are curious the ingredients in conventional ranch are as follows:

VEGETABLE OIL (canola and/or soybean) – These are some of the most chemically altered foods in our diets. They are petroleum produced, overheated, oxidized, and chemically deodorized to add to salad dressing and other foods. Avoid these oils as well as corn, sunflower, safflower, etc. Are bodies are not meant to consume them, they disrupt hormone regulation, cause inflammation, and are just NOT GOOD!! Wellness Mama did and AMAZING post on this if you want to learn more.

NATURAL FLAVORS – Do not be fooled by the words natural. “natural flavoring” is not defined by the FDA, except to say that these foods shouldn’t contain artificial color or flavors, or other synthetic substances. They may, however, contain preservatives, added sodium or even high fructose corn syrup.

PHOSPHORIC ACID – An acid and can form toxic fumes when it comes into contact with alcohols, ketones and other organic compounds. It’s used in fertilizers, livestock feed, soaps, polishes, dyes, polishing metals and in many other nonfood products. It’s added to soft drinks to provide a sharper, tangy taste and to help slow the growth of molds and bacteria in sugary formulas. (source)

XANTHAN GUM – A major no-no if you are having any digestive issues! It can cause migraines, skin irritation, intestinal gas, flatulence, diarrhea and bloating It is made by taking Xanthomonas campestris (known as black rot to many vegetables) is applied to a starchy material (ie. corn, wheat, dairy or soy) and ferments it to produce a slimy, indigestible polysaccaride (a string of multiple glucose molecules) substance. This slimy material is then further refined, dried and milled into the white powder we know as xanthan gum.

MONOSODIUM GLUTAMATE – aka MSG. Basically the biggest no-no. Originally create to “enhance” the flavor of food it is literally knows as “The Silent Killer” in your kitchen. Side effects include: Headache, Flushing, Sweating, Facial pressure or tightness, Numbness, tingling or burning in the face, neck and other areas, Rapid, fluttering heartbeats (heart palpitations), Chest pain, Nausea, Weakness. MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees, and potentially even triggering or worsening learning disabilities. (source


DISODIUM PHOSPHATE –  Used to regulate the acidity of food, thicken it, stabilize it and maintain it at the proper moisture level. Conditions it can lead to  include kidney disease, severe heart and lung disease, thyroid problems, liver disease and Addison’s disease. (source)

Honestly…you get the point so I am not even going to finish going through all the yucky ingredients.


Lemon Dill Salmon 

  • 1 piece of wild caught salmon
  • sea salt
  • pepper
  • fresh dill
  • parsley
  • garlic powder
  • onion powder
  • 1/2 lemon

Directions: Preheat a skilled with avocado oil on medium heat. Sprinkle all herbs and seasonings (except the lemon) onto both sides of your salmon. I never measure, so just play around with how much you like! Place salmon in skillet (using tongs!) and increase heat to medium-high. Cook for 3 minutes, then flip over and cook on the other side for 3-5 minutes. Remove from skillet, squeeze fresh lemon juice on top and serve! For this meal I put it over a kale salad with homemade ranch dressing.

Dairy Free Homemade Ranch Dressing 

  • 1 egg
  • 1 cup of avocado or olive oil
  • juice from 1 lemon (about a tablespoon)
  • 2 tablespoons of apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder (add a clove or 2 of fresh garlic if you love it garlicky!)
  • 1/2 cup full fat coconut milk (canned)
  • a few pinches of fresh dill (play around with the flavor and how much you like)

Directions: Add all ingredients to a blender, bullet, or put in a mason jar and use an immersion blender. I use my bullet for this! Add the fresh dill last so your ranch doesn’t turn green! Keep in a sealed mason jar in the fridge – it will last up to a week.




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