Makes 2 Servings | 10 Min. Prep | 16 Min. Cooking

Ingredients:

    •    6 cups Green Cabbage (roughly chopped)

    •    4 cups Kale Leaves (roughly chopped) 

    •    1 Avocado & 3 Tbsp of Avocado oil

    •    8 oz Wild Alaskan Salmon filet

    •    Sea Salt & Black Pepper (to taste) 

    •    1/4 cup fresh Dill (finely chopped)

    •    2 Tbsp Apple Cider Vinegar

    •    1 tsp Dijon Mustard

    •    4 oz. sustainably-caught wild Alaskan salmon 

    •    1/4 Lemon (juiced)

    •    Sea Salt & Black Pepper (to taste) 

Tools:

    •    Sheet pan

    •    Tin foil

    •    Kitchen knife and cutting board  

    •    Small mason jar with lid

Method:

1. Preheat oven to 450F and line a baking pan with foil.

2. Add cabbage and kale to the baking pan and toss with 1/3 of the avocado oil and a pinch of salt. Bake for 6 minutes. Remove from the oven and stir.

3.  Pat the salmon fillets dry and season with salt and pepper. Lay the salmon over the cabbage and kale. Bake together for 10 minutes, or until salmon is cooked through.

4. Meanwhile, add the remaining avocado oil, dill, vinegar, mustard, salt and pepper to a small mason jar. Cover with the lid and shake before serving.

5. Divide salmon, cabbage, and kale onto plates. Drizzle with your desired amount of dressing. Enjoy!

 I hope to see you on my blog, and if you like you can register here for my email updates.