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Saucy Salmon with Tall Dark Greens

Saucy Salmon with Tall Dark Greens

Total Time:





  • 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

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