2 small salmon fillets
1 tablespoon organic ghee or coconut oil, melted
2 tablespoons fresh lemon juice
1 small white onion, finely chopped
¼ cup sour cream, crème fraîche, or mayonnaise
1–2 tablespoons chopped fresh dill
1 large or 2 small avocados
Lemon wedges for garnish
Preheat the oven to 400°F. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with melted ghee. Season with salt and pepper and 1 tablespoon fresh lemon juice. Place in the oven and bake for 20 to 25 minutes, until cooked through.
Remove the salmon from the oven and let it cool for 5 to 10 minutes. Using a fork, shred the salmon fillets and discard the skin.
Mix the salmon with the onion, sour cream, and dill in a bowl. Add the remaining 1 tablespoon lemon juice, and season with salt and pepper.
Scoop out the middle of the avocado, leaving ½–1 inch of the avocado flesh. Cut the scooped avocado into small pieces.
Place the chopped avocado into the bowl with the salmon and mix until well combined.
Fill each avocado half with the salmon and avocado mixture. Garnish with the lemon wedge.
MAKES 2 SERVINGS