When it comes to eating for brain health, it does not have to be complicated. This meal is nutrient-dense and is as simple as they come.
Baked Salmon and Salad with Olive Oil and Fresh Lemon Juice
Serves 2
Preheat oven to 400F.
Prepare your salad by combining the following in a medium-sized bowl:
4 cups mixed organic greens (spinach, kale, chard, endive, arugula, bok choy, beet greens, dandelion greens), torn into bite-sized pieces
1 cup organic cherry tomatoes, halved
2 tablespoons minced red onion
1 ripe avocado, diced
1/2 cup thinly-sliced carrot
Combine in a jar with a tight-fitting lid the following, then rigorously shake:
3 tablespoons organic extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
grey sea salt and freshly-ground black pepper, to taste
To prepare your salmon:
Place a piece of parchment paper on a baking sheet (the parchment should be large enough to fold around the salmon). Then rinse, pat dry and place in the centre of the parchment:
1/2 pound fresh, wild-caught salmon
Sprinkle the following on top of the salmon:
1 teaspoon minced garlic
1/2 teaspoon dill, thyme or tarragon
grey sea salt and freshly-ground black pepper, to taste
Fold the parchment around the salmon and place the baking sheet in the preheated oven. Bake for 20-25 minutes, depending on the thickness of the salmon.
While the salmon bakes, give the jar with the salad dressing another big shake. Pour the dressing over the salad ingredients and toss to coat. Top with:
a handful of broccoli sprouts
Divide the salad between two plates and, when the salmon is cooked, carefully separate it and place half on each plate. Serve with a wedge of lemon. Enjoy!
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