Ingredients
- 10 oz salmon fillet
- 2 tbsp pecan meal
- 2 big handfuls raw spinach
- 1 tsp olive oil
- 1 tsp coconut oil
- Salt & pepper, to taste
Instructions: To make the pecan meal, process whole pecans or pieces in a blender on low 1 cup at a time. Mix 2 tbsp pecan meal, 1 tsp olive oil, and 1 tsp coconut oil in a small bowl and coat the top of the salmon fillet. Add salt and fresh ground pepper. You can either de-skin the salmon before cooking, or place the salmon skin-side down on a cooking tray covered with aluminum foil. After cooking, the skin will stick to the foil and you can peel the fillet right off. Cook the salmon in an oven at 400F for 12 minutes, broiling for the last 6 minutes. While the salmon is cooking, steam the spinach in a pot with a tight-fitting lid in 1-inch of boiling water.
