AIP Curried Salmon & Roasted Bok Choy

Category: Main Dish

Servings: 4

AIP Curried Salmon


  • 1 lb salmon
  • 4 cloves garlic, minced
  • 2 Tbsp coconut aminos
  • 2 Tbsp coconut oil, melted
  • 1⁄2 tsp pink Himalayan salt, or sea salt
  • 2 tsp curry
  • 2 heads of bok choy, cut into thick strips
  • 2 Tbsp olive oil 1 head cauliflower


  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix garlic, coconut aminos, 1 tsp sea salt, and curry.
  3. Rinse and pat dry the salmon filet.
  4. Line a glass baking pan with parchment paper. Place salmon, skin side down, in the pan and pour 1 Tbsp melted coconut oil over fish. Pour curry and coconut amino mixture over fish then bake in the oven for 14 minutes.
  5. Meanwhile, place bok choy on a baking sheet so it lays flat. Drizzle 1Tbsp olive oil over bok choy and sprinkle with 1/4 tsp sea salt. Bake for 8-12 minutes.
  6. While the fish and bok choy bakes, rinse cauliflower and remove stems.
  7. In a food processor, or high speed blender, pulse cauliflower until it creates a rice-like texture, about 10-20 seconds be careful not to over blend!
  8. In a pan, melt 1Tbsp coconut oil. Saute cauliflower rice for 4-6minutes. Add 1/4tsp salt to rice. Remove from heat and plate.
  9. Remove bok choy and salmon from the oven. Serve with cauliflower rice and enjoy!