Recipe: Salmon with Dill and Paprika

Nutrition and productivity blog 36 (1)

Serves 2

Time taken: 10 minutes prep + 15 minutes cooking

Cooking method: steaming

In this recipe you’ll be using wild sockeye salmon which is a great source of astaxanthin (a potent antioxidant and anti-inflammatory compound which gives salmon it’s red color) and omega 3 fats. Wild sockeye salmon has lower risk of mercury contamination1. Steaming the salmon will minimise oxidation of the omega 3s. Dill provides a source of vitamin C and A2 and paprika also provides vitamin A and is a source of other carotenoids which support eye health3.


  • Salmon (2 fillets of wild sockeye)
  • Brussel sprouts (200g)
  • Asparagus (100g)
  • Radishes (50-100g)


  • Dill (2 teaspoons)
  • Ghee from grass fed cows (2 tablespoons)
  • Bulletproof® XCT™ oil (1 tablespoon)
  • Smoked paprika (1 teaspoon)
  • Lemon (juice of ¼)
  • Salt (pinch or 2)



  • A two or three tier steamer
  • Tongs
  • Mixing jug
  • Hand blender
  • Stainless steel pan



  1. Vegetables: Wash. Chop radishes into halves
  2. Sauce: stir contents all together



  1. Steaming: Steam the brussels and salmon on the lowest tier of the steamer for 9-10 minutes. Add the asparagus to the higher tier of the steamer – steam for a further 5 minutes.
  2. Place the sprouts into the stainless steel sauce pan – blend with ¾ of the sauce.
  3. Serve the salmon, asparagus and radishes with the sprouts. Drizzle the remainder of the sauce on the salmon and asparagus.


Happy cooking,




Banner image credit: Oregan State University, Original was overlaid with text.

Bulletproof and Brain Octane are registered trademarks owned by Bulletproof Digital, Inc. Bulletproof Diet, XCT and Upgraded are marks owned by Bulletproof Digital, Inc.


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