Wild Salmon and Zucchini Bowl

Wild salmon, zucchini, walnuts, pepitas and avocado

Salmon. Preheat the oven to 425. Lightly coat both sides of the salmon filet (or filets if cooking multiple) with olive oil. Place the filet skin up on a baking sheet lined with aluminum foil. Add a pinch of salt (or two) to each filet and black pepper. Cook for 8 minutes (longer if desired). 

Zucchini. Bring a pan to medium heat. Chop one slice of yellow onion and two cloves of garlic. Add to the pan with 1/2 tbsp of olive oil and two pinches of salt. Chop a zucchini in half down the middle. Then chop the halves in half length wise. Then cut into bite size (1 inch) pieces. Toss in a bowl with 1 tbsp olive oil and two pinches of salt. Once the garlic and onion are fragrant, add the zucchini to the pan. Add a splash of water and cover. Let cook for 3-5 minutes. Uncover and flip, then cover again and let cook for an additional 3-5 minutes (until done).

Assemble. Add a filet of salmon. A handful of the cooked zucchini, garlic and onion. 1/4 sliced avocado. A pinch of crumbled walnuts. A pinch of pumpkin seeds. Two pinches of salt. 

Buon Appetito!

Wild Salmon and Purple Sweet Potato

Wild Sockeye Salmon with purple sweet potato, mushrooms and sliced avocado

Salmon. Preheat the oven to 425. Lightly coat a 4 oz salmon filet (you can cook more than on at a time if you want) with olive oil and a few pinches of salt. Place the salmon face down, skin up (make sure to salt the skin) on a cooking sheet. Cook for 8 - 10 minutes depending on the thickness of the salmon and how well you like it cooked.

Purple Sweet Potato. Place a purple sweet potato in a microwaveable dish. Cover it in a wet paper towel. Add a 1/2 inch of water to the dish. Microwave for 8 minutes (or until done). Peel the potato and cut it up into small pieces. Mix in a bowl with two pinches of salt and a tbsp of ghee. 

Mushrooms. Organic baby bellas are good. Bring a pan to medium-high heat. Add a tbsp of olive oil. Slice the mushrooms, and add them to the preheated pan. Leave undisturbed for 5 minutes, then toss and let sit for another five. 

Assemble. Add the salmon to a bowl. Drizzle red wine vinegar on it and add a 1/2 a handful of chopped onions. Add a pinch of salt. Put your sweet potato, mushrooms and 1/8 of a sliced avocado in the dish and enjoy.  

Buon appetito!