2 tablespoons fresh parsley (or dried, if you have on hand)
1 tablespoon extra virgin coconut oil
1 tablespoon dijon mustard
salt and pepper, to taste
FOR THE SALAD
2 cups arugula
1/4 red onion, sliced thin
1 tablespoon white wine vinegar
juice of 1 lemon
salt and pepper, to taste
Total Time: 20 minPrep: 5 minCook: 15 minYield: 2Level: easy
Directions
Preheat oven to 450 degrees.
Place salmon fillets on a parchment or foil lined baking sheet.
Top your salmon off with extra virgin coconut oil and dijon mustard and rub into your salmon.
In a small bowl, mix together your coconut flour, parsley, and salt and pepper.
Use a spoon to sprinkle on your toppings on your salmon and then your hand to pat into your salmon.
Place in oven for 10-15 minutes or until salmon is cooked to your preference. I cooked mine more on the medium rare side at 12 minutes.
While the salmon is cooking, mix together your salad ingredients.
When salmon is done, place salmon on top of salad and consume.
Serve.
Tip!
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.