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Saucy Salmon with Tall Dark Greens
Total Time:
15mins
Prep:
15mins
Ingredients
- 1 large salmon fillet
- 1-2 Tablespoon Lemon Juice
- Sea salt and ground pepper
- "Bechamel" Sauce:
- 3 Tablespoons Olive Oil
- Grated zest and juice of 2 small lemons
- 1/2 Cup tahini
- 1 Tablespoon maple syrup
- 1/4 ground black pepper
- Salt to taste
- Greens:
- You can use a mix of chopped Kale (deveined), Chard and Spinach or any one of the three.
- 1-2 Tablespoons Highwood Crossing Organic Canola oil or other oil of your choice*
- Kraut* salt to taste
How to Make It
Preheat oven to 350°F (180°C) Place the salmon on a baking sheet. Drizzle with lemon and add salt and pepper. Bake for 10-15 minutes or until cooked. While fish is cooking mix together all ingredients for the sauce in a small bowl.
Wash and place greens in a steamer pot with a small amount of boiling water. Steam for about 5-8mins. Add to a serving bowl and toss in Canola oil and salt
*A simple (cauliflower or regular) rice cooked with vegetable broth is also a nice addition to this meal
*you can replace the sauce with Hulvana squeeze for a quicker dinner solution
*Use avocado or olive oil if you are following a keto/paleo diet
