Lately, I’ve been prioritizing clean, nutrient-dense foods, and let me tell you—what you eat truly makes a difference. I’ve felt more energized, vibrant, and ready to take on my day just by fueling my body with real, organic ingredients sourced from local farmers’ markets and vendors.
So, let’s make this together! I picked up these fresh ingredients from my local market, and the salmon straight from a nearby dock. If you don’t have access to a local fisherman, no worries—wild-caught organic salmon from your grocery store works just as well.
Why You’ll Love This Recipe:
✔ Protein-Packed: 43g per serving to fuel your body, keep you satiated, and support muscle recovery
✔ Healthy Fats: 27g per serving for hormone balance and healthy brain function
✔ Loaded with Micronutrients: A mix of veggies provides essential vitamins & minerals
✔ Low-Carb & Satisfying: Just 12g of carbs per serving
Servings: 2
Calories per serving: 461
Ingredients:
- 0.75 lbs Wild-Caught Salmon Fillet (skin on)
- 1 tbsp Extra Virgin organic Olive Oil
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Fresh Peas (or frozen and thawed)
- 1/4 cup Pesto
- 1 Carrot (large, peeled and ribboned)
- 1/3 cup Radishes (sliced)
- 1 tbsp Chives (finely chopped)
- 1 tbsp Mint Leaves (chopped)
- 1 1/2 tsps Lemon Juice (plus more to taste)
Instructions:
- Preheat the oven to 375°F (190ºC) and line a baking sheet with parchment paper.
- Place the salmon skin-side down on the baking sheet. Brush it with oil and season it with salt and pepper. Bake for 10 to 12 minutes or until the salmon is cooked and easily flakes.
- Meanwhile, use a food processor or blender to blend the peas and pesto until smooth.
- In a bowl, add the carrot ribbons, radishes, chives, mint, and lemon juice and toss to combine.
- Transfer the salmon to a serving platter. Top with the pea pesto and carrot salad. Enjoy!
