From the April/May 2018 issue
Serves 4


For the salmon:

  • 1 medium (3-pound) spaghetti squash, cooked and shredded (see note)
  • 1-1/2 pounds wild salmon filets
  • Sea salt and black pepper, to taste
  • 1/4 cup honey
  • 1/4 cup coconut aminos
  • 3 TBSP fresh lime juice
  • 3 garlic cloves, minced or finely grated
  • 1 TBSP Dijon mustard

For the salsa:

  • 2 medium ripe mangos, peeled, seeded, and diced

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today