Lemon Salmon and Berry Kale Salad

2 Salmon Steaks

2 Lemons

1 clove Garlic

1/4 cup Butter (I use Melt Organics’s Spread. It is vegan!)

1 bunch Kale

1/2 cup Pecans

1/2 cup Frozen Berries

1 large Carrot

1/4 cup Soy Sauce or Coconut Amino

1 tbsp Honey

1 tsp Paprika

Salt and Pepper

1. Heat a skillet on medium heat with 1/4 cup “butter”. Place salmon steaks in a pan with 1 clove of minced garlic, the juice of half a lemon, salt, and pepper. Cut 2 lemon rounds and place them on top of the salmon steaks. Cook for approximately 5-7 on each side.

2. Peel a large carrot and use the peeler to thinly slice the carrot into long strips. Place the strips into a bowl with 1/4 cup of coconut amino (or soy sauce), 1 tbsp of honey, and 1 tsp of paprika. Evenly coat the carrot strips and pour in a pan on medium heat. Cook for 5-8 minutes or until carrot is crispy.

3. Place 1/2 cup of frozen berries in a bowl in the microwave for 20 seconds or until berries are thawed.

4. Wash kale and massage with 1 tsp of salt for 2-3 minutes. Add the juice of 1 lemon,1/2 cup of pecans, and 1/2 cup of thawed berries and their juice. Top with carrot slices and serve.

Ingredient Call Out

Salmon: Rich in omega-3 fatty acids which supports healthy skin, hair, and nails and promotes brain growth and development.

Kale: Kale is loaded with powerful antioxidants, beta-carotene (which your body turns into vitamin A), and it can help lower cholesterol. This nutrient-dense food is packed with vitamin K, C, B6, manganese, calcium, copper, potassium, and magnesium.

Lemon: A source of vitamin C, supporting heart health. They improve your absorption of iron, may prevent kidney stones, and aid gut health.  

Pecans: Improve digestion (fiber), increases metabolism (vitamin B6 and folate), reduces inflammation (magnesium), and boost immunity (manganese).