crispy skinned salmon (4-6 oz)
Kale chips — brads cheddar or vampire are my favorite.
Kale pesto (store bought or @hungryroot)
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.