Salmon Spinach Lemon Parsley Salad


Madras Curry powder
Coconut amino acids
Coconut oil
Lemon zest, lemon juice
Fresh parsley
Baby spinach

Place salmon in super hot pan skin side down. Cover with lid. When starts smoking—2ish minutes, add a heaping tbsp of coconut oil. Melt to deglaze pan, add 2 tsp curry powder + baste fish with curry coconut oil. Flip fish. Add spinach in to wilt. Cover pan. Let fish cook to medium rare. Remove salmon onto plate atop spinach. Toss with fresh parsley, squeeze 🍋 juice + zest. serve.

Olvia YoungComment