Autoimmune ProtocolFishSummerWhole30 Approved

Stone Fruit Salsa Salmon {AIP & Paleo)

Stone Fruit Salsa with Salmon



If you follow me on social media, you’ll know that I got the most random episode of a sinus cold this past week. It took me by complete surprise. It is the middle of summer, after all. I was fine on Tuesday, but I woke up Wednesday morning and could barely breathe through my nose, lost my sense of smell and generally felt pretty miserable. Lucky me, I had a busy day that day with back to back meetings so I pushed through. Later that evening I totally crashed and ending up breaking a fever through the night.

I knew there was no way I could fight this thing on my own. At the onset I took vitamin C, B and zinc to help my immune system and body overall. Throughout the day I loaded up on turmeric and broths, the healing foods. Most importantly, I called my acupuncturist!

Stone Fruit Salsa with Salmon

I made and appointment to see her the very next on Thursday morning. I went in and we discussed the potential causes, and she concluded that it is was a wind cold. We’ve had an interesting summer in Seattle with weather changes, it’s been high 80’s or 90’s and then the temp drops drastically at night and there has even been rain. Not actually typical for the summer months. Since I sleep with my window open, I told her that there had been a few times I woke up sweaty and then freezing cold at night. Not a good combo, but explains the sinus bug! So, overall thankful it wasn’t an infection.

I spent about an hour and half in treatment with her, opening up several pathways and clearing my system. We did some cupping on my back, so I have some pretty circular little bruises (this stuff feels so good to me). As soon as I got up from her table, I could tell I was starting to feel already a bit better. That afternoon my sinuses were completely dry and I could actually breathe again! I’m not even talking 24 hours after I got this awful thing. I started to have more energy but continued with my protocol and got tons of sleep that night. Friday morning, I woke up, not sleepy at all, full of energy and able to breathe normally, with a tiny bit of dried congestion.

I am honestly continuously amazed by the healing powers of TCM (traditional Chinese Medicine). I am even more grateful to my practitioners. If you’re interested in more of my acupuncture experiences you can find Part 1 and Part 2 here. Part 3 will be coming soon, as I want to talk more about what has been going on for me in the past year.



Stone Fruit Salsa with Salmon Whole Life Full Soul




Stone Fruit Salsa SalmonSo amidst the chaos of really not feeling well. I’d come up with this recipe over the summer, it’s so bright, refreshing and absolutely screams SEXY! Sinus colds, on the other hand…not so sexy 😉 This salmon dish is everything for the summer combining tons of fresh stone fruit, herbs and simplicity. It’s the kind of dish you could make for an elegant dinner and still enjoy the party because it takes no time at all, and everyone will think you spent hours on it.

I hope you enjoy this recipe as much as I do. And I am curious! Let me know what you think in the comments about it, and have you ever tried acupuncture? What’s been your experience?




Stone Fruit Salsa Salmon


Serves 4-6


1.5lbs salmon
1lb stone fruit of choice (plums, pluots, apricots, nectarines, peaches)1 tablespoon fresh chopped mint
1 tablespoon fresh chopped basil
1/2 tablespoon olive oil
Juice of half a lemon
1/2 teaspoon sea salt


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and coat the salmon with olive oil and salt. Place in the oven to cook for 15-18 minutes.
  2. While the salmon cooks, you want to slice the stone fruit. I really like slicing it thinly, but chopping into a chunky salsa style works as well. Add the stone fruit into a bowl. Then chop the herbs, add them into the bowl along with the lemon juice. Mix together until incorporated, it will smell heavenly! Allow to marinate in the fridge or at room temperature until the fish is complete.
  3. Remove the fish from the oven and top with the salsa! I definitely recommend saving the salsa separately in the fridge if you have leftovers. It will last for about a week before getting too ripe.





Follow & Share!