Lunch or Dinner Idea: Farm-Fresh Greens Meet Wild Salmon

You’ve heard that you should “Eat Local” and “In Season” for your best health!

Right now, Spring meadows, woodland carpets and lawns are sprouting wild Spring greens, and while you might get yours from the supermarket, the joys of eating in season happily match the health benefits.

Pair fresh Spring greens with wild-caught salmon, full of omega-3 fatty acids and calcium, (from our favorite purveyor, Vital Choice) …and you have a Happy Gut Lunch or Dinner recipe that is wildly satisfying!

Here is one of our favorite recipes from the book.

Roasted Wild Salmon with Dill Sauce

WF  DF  GF  SF
Makes 4 servings

Ingredients

One 1 lb. wild salmon filet

1/4 teaspoon of sea salt

1/8 teaspoon of pepper

FOR THE DILL SAUCE

2 tablespoons of organic ghee or coconut oil

1 tablespoons unsweetened coconut milk

1 tablespoon ground cashews

4 tablespoons fresh dill, chopped

2 tablespoons fresh chives, chopped

2 cloves garlic, chopped

1 teaspoon Dijon mustard

1/2 teaspoon stevia

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

Step 1: To make the salmon

Pre-heat the oven to 450 degrees F

Step 2

Wash and dry the salmon with paper towels Run your hands over the salmon and feel for any bones; if found, pull out with your fingertips or with a pair of clean, needle nose pliers.

Step 3

Place the salmon skin side down in a roasting pan, sprinkle the salt and pepper, and bake for about 15-22 minutes until the salmon flakes easily with a fork.

Step 4: To make the dill sauce

In a medium-sized saucepan over low heat, heat the ghee or coconut oil.  Add the coconut milk and ground cashews and heat for 2 -3 minutes, until the mixture starts to thicken a little.  With a spoon, blend in the dill, chives, garlic, and mustard and cook about 3 minutes more.  Add the stevia, salt and pepper to taste.  Serve the sauce over the baked salmon.

Tips: Salmon also cooks well when wrapped in an aluminum foil packet.  You can add a little lemon juice to the sauce for extra flavor.

Contributed by Dr. Vincent Pedre

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