Here's a new way to dress up salmon that the whole family will LOVE!!
It is simple, easy, and quick to throw together. It also makes for excellent leftovers as the salmon tasted delicious chilled or fresh from the oven!
This recipe is nutrient dense, lower carb, gluten free, grain free, primal, Whole30 compliant, & keto friendly.
What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
This dish is rich in protein, which is grounding and protective. It also supports the root chakra.
Contains iron, which is supportive for your root chakra.
This recipe is full of healthy fats and oils, which supports the sacral chakra.
Contains salmon which is super supportive for your sacral chakra as it is orange in color, combines water and fats in one supportive package that help the body vibrate the frequency of the sacral chakra.
Contains leafy greens, which are especially supportive to the heart chakra as they contain life force, layers and depth similar to the heart chakra).
Contains orange colored foods. Orange vibrates at about the same frequency as the sacral chakra. So, eating orange foods helps to maintain the proper root chakra frequency.
Contains raw veggies, which are especially balancing to the heart chakra as they contain balancing cooling properties.
Contains green colored foods, which support and balance the heart chakra.
Equipment Needed to Create this Recipe:
Spinach Artichoke Salmon
(gluten free & dairy free)
Prep time: 5-10 minutes Cook time: 13-20 minutes Yield: 7
1.5 lbs. wild caught salmon
3 artichoke hearts, minced
¼ (heaping) cup + 1 tbsp. avocado oil mayo
¼ cup (packed, like really packed in there!) minced spinach
2 tbsp. minced fresh dill
1 tsp. garlic granules
1 tsp. roasted minced/chopped garlic
~12 cracks of freshly ground black pepper
Sea salt, to taste
How to Create this Recipe:
Preheat the oven to 450 ° F and line a rimmed baking sheet with parchment paper.
If your salmon is in one large piece cut it into about 7 portions. It will cook better if it is in smaller portions. Place the salmon portions, skin side down (if there is skin) and lightly sprinkle with sea salt.
In a medium bowl combine all the remaining ingredients and mix until well combined.
Next, you’ll take the spinach artichoke mixture and slather in on top on the salmon portions. Divide the mix as evenly as you can among the salmon portions.
Bake in the oven for 13-20 minutes, or until the center of the salmon portion flakes easily. Remove from the oven and serve with the Homemade Caesar Salad (recipe below) .
The amount of time you will need to cook the salmon will depend on your oven and the thickness of the salmon. Start by cooking it for 13 minutes, check it and if it isn’t done, cook in 3 minute increments until it is done. This will help you avoid over cooking the salmon.
Homemade Caesar Salad
Prep time: 5-10 minutes Cook time: none Yield: 7
3 heads of romaine lettuce, washed and chopped
2 large, pasture raised, organic egg yolks
1 large cucumber, washed and chopped
6 anchovy fillets, drained
2 cups of extra virgin avocado oil or EVOO
½ cup freshly squeezed lemon juice
½ cup grated or shredded organic parmesan cheese
2 tbsp. coconut vinegar or apple cider vinegar
2 tbsp. capers
2 tsp. minced fresh garlic
1-2 tsp. dry mustard powder
Fresh cracked pepper, to taste
How to Create this Recipe:
Clean and chop the lettuce and cucumber. Place the chopped veggies into a large bowl and set aside.
Add all the remaining ingredients to a high powered blender (I use my vitamix for this) or food processor. Blend until incorporated.
With the speed setting on low-medium, slowly pour in the avocado oil and blend until it emulsifies (thickens).
Pour just enough dressing to coat the lettuce and cucumbers. You may have extra! It will last in the fridge for up to 3 weeks.
Serving Size: 1 (based off of 7 servings total & includes the salad and the salmon)
Fats: 21 g
Carbs: 2 g
Proteins: 16 g
*All nutritional information are estimations and will vary.