Recipe

Lunch

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Wild Salmon
Coconut Oil
Ground Ginger
Sea Salt & Black Pepper
, to taste
Mixed Baby Greens
, spinach, chard, kale, arugula, etc
Coconut Aminos
Lemon Juice
Garlic Cloves
, minced
Lemons
, wedged, for garnish

Ginger Baked Salmon w/ Sautéed Greens

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 30 min
Servings: 4
Equipment: Oven & Stove
  • 4 Wild Salmon
  • 2 tbsp. Coconut Oil
  • 1 tbsp. Ground Ginger
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 4 c. Mixed Baby Greens, spinach, chard, kale, arugula, etc
  • 2 tbsp. Coconut Aminos
  • 2 tbsp. Lemon Juice
  • 1 tbsp. Garlic Cloves, minced
  • 1 Lemons, wedged, for garnish
  • Preheat the oven to 400°F.
  • Line a large baking sheet with parchment paper.
  • Season the salmon with sea salt, pepper and 1 tablespoon of coconut oil, melted. Top with ground ginger.
  • Place fillets on the lined baking sheet, place in the oven, and bake for 15 minutes, or until the fish is cooked through and flakes easily with a fork.
  • While the salmon is baking, heat a large skillet over medium-high heat, add the remaining coconut oil, and add the greens.
  • Add the coconut aminos, lemon juice and minced garlic. Season to taste with salt and pepper. Cook for about 7–10 minutes, stirring regularly.
  • Remove the salmon from the oven, and set aside. Season the greens with salt and pepper, and divide among four plates.
  • Top the greens with salmon fillets, and a wedge of lemon.