Photo: Rachel Johnson
Serves 4 (serving size: 1 fillet and 4 oz. asparagus)

Paleo meals don't have to be boring. Fresh dill and citrus add a pop of flavor to hearty salmon fillets and tender carrots. Remove the foil and arrange fillets over carrots for a lovely presentation. No grill? Bake the packets at 425° for 15 minutes or until desired degree of doneness.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Coat 4 (12-inch-square) pieces of foil each with 1/4 teaspoon olive oil; place 1 fillet in center of each piece. Top each fillet with 1 1/2 teaspoons olive oil and 1 tablespoon dill. Top evenly with salt, pepper, and orange slices. Bring edges of foil up over fillets; fold to seal. Place packets, seal side up, on grill; cover and grill 12 minutes or until desired degree of doneness. Remove foil packets from grill.

Step 3

Combine 2 tablespoons olive oil and carrots in a bowl; toss. Place carrots on grill; grill 5 minutes or until crisp-tender, turning once after 3 minutes. Divide carrots evenly among 4 plates. Open packets; top carrots with fillets. Squeeze orange slices evenly over fillets.