crispy skinned salmon, spinach, kale chips



  • crispy skinned salmon (4-6 oz)

  • spinach

  • Kale chips — brads cheddar or vampire are my favorite.

  • Kale pesto (store bought or @hungryroot)

  • Lemon zest

  • 1 tbsp Coconut oil

  • Coconut amino acids


  • Smoking hot pan. No oil. Add fish skin side down.

  • Cover the pan. Let it get SO hot and start to smoke. Leave it covered for 2-3 minutes

  • Uncover pan, skin should already be HOT, fish about half way cooked thru

  • Add tbsp coconut oil to pan. so that it melts under the bottom of fish

  • With a spoon, baste the fish with the oil. Add in a few handfuls of fresh baby spinach

  • Flip fish Recover pan for 2 minutes until wilted

  • Sprinkle / deglaze with trader joes coconut amino acids

  • Add in a spoonful or two of @hungryroot kale pesto. Remove from pan

  • Plate salmon atop spinach + kale chips.

  • Top with lemon zest, squeeze of lemon.


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