Roasted Salmon with Kale

Here's what you'll need (one serving)

½ Tbsp. Raw Pumpkin Seeds

½ tsp. Cumin Seeds

½ tsp. Ground Cardamom

¼ tsp. Celtic Sea Salt

3 Tbsp. Olive Oil

2 oz. Wild Caught Salmon Fillet (4 oz. for men), rinse and pat dry

2 tsp. Cold Pressed Coconut Oil

2 Tbsp. of Hemp Seeds

1 Cups Kale, remove stem and chop

1 Lemon Wedges, for serving

Celtic Sea Salt to taste

Make it

Preheat the oven to 425 degrees. Place a small cast iron or another heavy skillet over medium heat; add the pumpkin seeds to the skillet and toast, shaking in the pan frequently until lightly browned about 4 minutes.

Transfer the Pumpkin Seeds to a bowl to cool. Return the skillet to the heat, place the Cumin Seeds in the pan and toast shaking the pan frequently, until fragrant, 30 to 45 seconds. Transfer the seeds to a bowl to cool.

In the work bowl of a food processor, place the toasted Pumpkin Seeds and pulse until coarsely chopped. Add Cumin Seeds the Cardamom and the Sea Salt and pulse 2-3 times just to combine ingredients.

Brush the medial side of the Salmon Fillet with the Olive Oil. Sprinkle the Pumpkin Seed Mixture over the salmon and press to it here. Heat a large cast iron or another ovenproof nonstick skillet pan over medium heat until hot. Add the coconut oil. When the coconut oil is heated, add the salmon season side down. Cook until the underside is brown, about 3 minutes. Turn the fillets over. Place the skillet in the oven and bake until the salmon is opaque in the center, 3 to 5 minutes, depending on the thickness of the filet.

Dress the chopped Kale with Hemp Seeds, Salt and Olive Oil, place the salmon on top with a Lemon Wedge and serve, Enjoy!.

With Peace, Love, and Health,


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©Copyright 2018, Adita Lang

Adita Lang works with individuals and groups to maximize their health through exercise and nutrition, both through Coaching and Public Speaking. Feel free to email me:

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