This recipe incorporates heart- and brain-healthy omega-3’s, B-vitamins, spring veggies, and (detox darlings) raw garlic and lemon juice.
Serves 2
wild-caught salmon, 6 oz.
bunch asparagus, cut into thirds
2-3 large handfuls spinach
large handful chopped baby portobellos (or other ‘shrooms)
squeeze lemon
dash dill
salt and pepper to taste
1 Tbsp coconut oil
Preheat oven to 450 degrees. Coat 6 oz. wild-caught salmon fillets with lemon juice, dill, salt, and pepper. Place on foil and bake on a tray 15-20 minutes, until flaky.
While the salmon is cooking, steam asparagus about 3 minutes and add to a skillet heated, with coconut oil, over medium heat. Add mushrooms and cook for 2 minutes, add spinach until slightly wilted and remove from heat.
Dressing:
juice of 1/2 lemon
2-3 Tbsp extra-virgin olive oil
1-2 garlic cloves, minced
handful of nutritional yeast
salt and pepper to taste
Mix all of that together, drizzle over salmon and veggies. Eat it.
Options: This is great over your favorite gluten-free pasta, buckwheat noodles, brown rice, or quinoa.
