This dish packs a punch not just in flavor and texture, but in being a powerhouse of nutrition too! I love how well all of these flavors pair together, especially my Creamy Lemon Tahini Dressing in the kale salad and try delicious vegan Pumpkin Seed Spinach Basil Pesto to go with the salmon. My Crispy Spiced Chickpea Croutons add pops of crunch in this delicious dish.
Omega-3 essential fatty acids, in particular, EPA and DHA in wild salmon are paramount for helping to reduce the risk for neurodegenerative diseases and to improve brain function. Likewise, kale offers an impressive nutritional profile with sulfoquinovose (SQ), a sulfur sugar molecule that helps to feed our good gut buddies in our microbiota. It also contains a compound called sulforaphane, which helps to activate our Nrf2 detoxification and anti-aging pathway.
Sometimes we have this dish and BBQ the salmon, which works so well too. Feel free to switch out the salmon if you prefer a white fish, or chicken, which also work well with this dish. If you are vegetarian, or vegan try cooking up some tempeh or bake/ BBQ some portobello mushrooms – YUMMO!
- 400g 2 Fillets Wild Salmon
- 5g 1 tsp Avocado Oil or Coconut Oil
- Unrefined Salt and Cracked Black Pepper to taste
- ½ x Pumpkin Seed Spinach Basil Pesto Recipe
- 1 x Kale Salad with Lemon Tahini Dressing & Crispy Spiced Chickpea Croutons
- Preheat the oven to 180C/ 356F.
- Prepare a tray lined with baking paper. Coat the salmon with the oil, salt and pepper and place onto the prepared tray.
- Bake at 180C/ 356F for 20 minutes.
- To serve, place baked salmon onto a plate with pesto, kale salad, and croutons.
Storage: This dish is best served immediately. Please refer to storage requirements for the kale salad and chickpea croutons in their respective recipes.