Salmon helps you to get your vitamin D when the sun doesn’t!
Spring Salmon – 1 fillet the size of two portions
Fresh dill – 2 tbsp fine chopped
Fresh parsley – 1 tbsp fine chopped
Lemon – ½ of one whole
Ginger – 1 inch fine grated
Pepper corns fresh cracked
Brussel sprouts – 1 cup large chopped with stems
Swiss chard – 2 large leaves
Pumpkin seeds – 2 tsp
Garlic – 1 clove, minced
Olive oil – 2 tbsp
Grainy mustard – 1 tbsp
Apple cider vinegar – splash
Coconut oil – 1 tsp
- Pre-heat oven to 350 degrees. Grease baking sheet with coconut oil. Wash salmon filet with cold water and place on baking sheet. Rub grated ginger, fresh dill and parsley on salmon. Squeeze juice of ½ lemon on top and generously grind fresh cracked pepper. Place in oven for 15 minutes. Do not over cook.
- While the salmon is cooking, prepare steamer and clean the swiss chard and brussel sprouts well. Steam vegetables for the last 5 minutes the salmon is in the oven.
- Add minced garlic, olive oil, mustard and apple cider vinegar together to make a salad dressing.
- Remove salmon from oven, portion on to plates along with steamed vegetables. Drizzle vegetables with dressing and top with pumpkin seeds.