Baked Wild Salmon with Cuban Salsa

Ingredients

• 1 pound salmon fillet

• 1 Tbsp coconut oil

• 1/4 tsp sea salt

• 1/2 tsp mixed herbs of choice (thyme, oregano, marjoram, etc.)

• 1 sweet potato

• 2 cups kale

• 2 cloves garlic, chopped (about 2 teaspoons)

• 1 cup fresh mint (spearmint) leaves

• 1 cup fresh basil leaves

• 2 Tbsp red wine vinegar

• ½ teaspoon Kosher salt

• ¼ tsp fresh ground black pepper, to taste 

• ¼c olive oil

Instructions

Salmon Directions:

1. Line a baking sheet with parchment paper and grease with coconut oil. Preheat the oven to 375 degrees Fahrenheit.

2. Place the salmon fillet on the lined baking sheet, skin side down. Season with salt & herbs of choice and place a Tbsp of coconut oil on top of the salmon.

3. Cook for 20 minutes or until your desired level of crispiness is reached. Serve immediately.

4. Store in a glass container in the fridge for up to 2 days or freeze.

Baked Sweet Potato Directions:

1. Preheat oven 375

2. Coat with coconut oil

3. Place the potato on a baking tray lined with parchment paper and bake 

4. Bake for 40 min (estimated)

5. Check the inside of the potato by poking with a knife to feel if it is soft in the inside

For the Chimichurri: 

1. Using a food processor, blend together the garlic, mint, basil, red wine vinegar, Kosher salt, black pepper, and olive oil.

2. Top of the salmon with Chimichurri. 

Sauteed Kale: 

1. Sautee 2 cups of kale in ½ tsp avocado oil add a small pinch of salt and pepper