This makes for a delicious and healthy week night dinner.
I have chosen to include Wild Caught Sockeye Salmon in my life because it is high in Bioavailable Omega 3 Fatty Acids, B12, B6, Potassium, Vitamin D, The Antioxidant Amino Acid Taurine, Selenium, Energy Producing Phosphorus, Muscle Building Protein,
Before roasting the salmon, coat with organic olive oil and sprinkle with seasoning of your choice.
(I prefer Paprika, Cayenne Pepper, Garlic Powder and Herbs de Provence).
Before serving drizzle the salmon with lemon and local honey.
The Seasoned Kale is Sautéed right alongside the fish until slightly crispy.
I like to roast the Veggies in a separate
oven pan with Garlic and Sage.
Bake at 400 degrees for 15-20 minutes. The veggies may need longer depending on what you choose to use.
Ingredients:
-Seasonal Organic Veggies of Choice such as
Squash, Carrots, Beets, Brussel Sprouts, Potatoes
-1/2 teaspoon paprika
-1/2 teaspoon cayenne pepper
-1 teaspoon garlic powder
-1 teaspoon herbs de Provence
-2 Garlic Cloves
-4 finely chopped leaves of Organic Sage (optional)
-Redmonds Real Salt
-4 (6-8 oz.) Wild Caught Alaskan Sockeye Salmon Filets, skin on
-1 Bunch Organic Kale
-1 tablespoon Local Honey
-Juice of 1 lemon.
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