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As it’s National Heart Month we’re adding a recipe that is heart protective, easy to prepare, and of course delicious!

This recipe is packed full of polyunsaturated fats, monounsaturated fats, and anti-inflammatory properties. The polyunsaturated fats from the salmon and olive oil are super-foods for the cardiovascular system as they help to reduce blood pressure, lower resting heart rate, and improve vascular flow. Make sure the salmon is wild caught in order to get the full nutritional benefits and limit the amount of toxins consumed!

Eat up, enjoy, and keep that heart healthy!

Course - Salad
Cuisine - American
Servings - 2

Ingredients:

For the Salmon

• 2 6 oz Wild Caught Salmon fillets
• 1 Tbsp Coconut Flour
• 2 Tbsp Fresh parsley
• 2 Tbsp coconut oil
• 1 Tbsp Dijon mustard
• Salt and pepper to taste

For the Salad

• 2 Cups Arugula
• 1/4 red onion sliced thin
• 1/2 Avocado
• 1 Lemon juiced
• 2 Tbsp White Wine Vinegar
• 3 Tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 450 degrees.
   

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2. Place salmon fillets on a parchment or foil lined baking sheet.
   

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3. Top your salmon off with coconut oil and dijon mustard and rub into your salmon.
   

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4. In a small bowl, mix together your coconut flour, parsley, and salt and pepper.
   

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5. Use a spoon to sprinkle on your toppings on your salmon and then your hand to pat into your salmon.
   

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6. Place in oven for 10-15 minutes or until salmon is cooked to your preference. While the salmon is cooking, mix together your salad ingredients.
   

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7. When salmon is done, place salmon on top of salad.

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