I thought that rich and decadent hollandaise sauce was naturally off limits from my paleo diet – I had no idea it could be reimagined and reinvented using my much beloved coconut oil. Wow, are you going to be in for a wonderful surprise with this delicious recipe.

When considering fish, I am careful to choose wild caught not only for the more flavorful taste, but because it has a healthier ratio of anti-inflammatory omega-3 fats to inflammatory omega-6 fats, as well as an overall better nutritional profile. Vital Choice, has a Sockeye salmon that abounds in omega-3s, and it delivers more vitamin D than other wild salmon, which are the best known food sources by far.

Enjoy this beautifully baked salmon with some fresh asparagus and don’t forget to drizzle hollandaise over the entire plate. Enjoy!


  • 1 bunch organic asparagus, trimmed
  • 1 tbsp extra virgin olive oil
  • Salt and pepper, to taste


  • 2 wild caught salmon filets
  • 1 tbsp extra virgin olive oil
  • 1 organic lemon, sliced
  • 2 garlic cloves, minced
  • 1 tbsp chopped organic dill
  • Salt and pepper, to taste


Paleo Hollandaise:

  • 3 tbsp coconut oil
  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1 pinch paprika or cayenne pepper
  • Parsley, chopped



Preheat oven to 425F. Toss asparagus in oil until well coated and season with salt and pepper then place on a baking sheet and bake for 12-14 minutes or until starting to brown. Remove from oven and set aside. Reduce oven to 400F. Place slices of lemon under each salmon filet then brush with oil. Add garlic, dill and salt and pepper. Bake for 8-10 minutes then broil an additional minute or so for color.



In a double boiler or a heat proof bowl over a pot of boiling water, whisk eggs and lemon juice. Slowly pour in coconut oil and continue to whisk until slightly thickened. Season with paprika or cayenne pepper. Add sauce to fish and season with fresh chopped parsley.