|15 min||30 min||4|
|454 gm||Atlantic salmon, wild (Four 4-oz fillets)|
|2 tbsp||Extra virgin olive oil|
|2 1/2 tsp||Salt|
|2 1/2 tsp||Black pepper|
|2 avocado(s)||Avocado (pitted)|
|1 tbsp||Dill, fresh|
|1 tbsp||Parsley, fresh|
|2 green onion (stem)||Green onion, scallion, ramp|
|1 whole lemon(s)||Lemon juice|
|2 of 2 lemons||Lemon peel (zest)|
|1 tsp||Coconut aminos, Coconut Secret (or gluten-free tamari)|
|1/2 tsp||Garlic powder|
|1/2 tsp||Onion powder|
|4 cup||Spinach (or kale or collard greens)|
|1 clove(s)||Garlic (minced)|
|1 tbsp||Coconut oil|
1. Preheat your oven to 400°F.
2. Line a baking sheet with foil or parchment paper, and place the salmon filets on the sheet.
3. Sprinkle with olive oil and 1 tsp salt and 1 tsp pepper. Put in the oven and roast until cooked through, about 20-25 minutes.
4. Meanwhile, make the sauce. In a blender, place all ingredients avocados, dill, parsley, green onions, juice and zest of 1 lemon, coconut aminos, garlic powder, onion powder, 1 tsp salt and 1 tsp pepper. Blend until smooth. Add water or broth throughout to achieved desired consistency.
5. During the last 5-7 minutes of the salmon cooking, make the greens.
6. Heat a pan over medium heat with coconut oil until hot. Throw in garlic, and sauté 1-2 minutes. Then add spinach and stir until all spinach is wilted and bright green. If it starts to take on the colour of those yucky canned green beans you’ve cooked it too long! Just before serving, add remaining lemon juice, salt and pepper.
7. Take out salmon once cooked and flaking easily. Serve on top of spinach drizzled with avocado sauce.
is a great source of protein and Omega 3 fatty acids, which are essential and may help to reduce inflammation in the body!