1-2 lbs. Salmon, Wild-caught
1 Grapefruit, thinly sliced
1 Orange, thinly sliced
1 Lime, thinly sliced
Real Salt & Fresh Cracked Pepper
Drizzle a little olive oil in the bottom of a glass pan.
Rinse salmon, pat dry and place in pan.
Poke a small handful of capers all over salmon.
Spread a thin layer of ghee over top of fish.
Top with salt and pepper.
Layer sliced citrus over entire fish.
Bake at 425 for 20-40 minutes, depending on thickness.
Note: If citrus starts to burn, loosely cover with parchment paper for remainder.
Check for doneness by using a fork to slide under citrus and flake through flesh.