One of my favorite things to cook for dinner is baked salmon with green beans & mushrooms. For this dish I baked wild-caught salmon with some coconut oil, pink Himalayan crystal salt, fresh rosemary, and chopped pecans. I baked it in a clear, glass casserole dish in a 350 degree oven until the salmon flaked with a fork. The green beans I sauteed in coconut oil on medium heat with button mushrooms, baby Portobello mushrooms, onion, rosemary, and garlic. I’ve served this dish to my daughter and friends and they love it. It is both Primal and Paleo.