Salmon

4oz wild sockeye salmon or alaskan wild salmon

2-3 slices lemon on top of salmon

2 cloves fresh garlic

Dill

Kale Salad

2 cups kale

1 TBSP nutritional yeast

1 tsp tamari

1 tsp balsamic

1 tsp olive oil

2 cloves garlic

2oz red onion

1 oz avocado

Salsa

1 mango peeled and chopped

1 red pepper diced

1/2 cup cilantro chopped (remove stems)

1 lemon squeezed

1 lime squeezed

2 cloves freshly chopped garlic

Sea salt to taste

2 tsp olive oil

1. Preheat oven or grill, 375 for salmon. Prepare salmon on a boiler pan or flat skillet, spray with olive oil and bake OR wrap in aluminum foil for a poached version. Bake for 25 minutes.

2. Place kale into a mixing bowl and add all the ingredients. Gently massage all of the ingredients into the kale, so the kale becomes dressed and evenly distributed.

3. Combine all ingredients for the salsa in a separate, small mixing bowl.

I love eating everything in a bowl most of the time, so you can use the kale bowl and add the salmon once it’s ready and top with salsa as much as you would like! Season with sea salt and pepper to taste.