Ingredients

  • 2 cups arugula
  • 1 heaping tablespoon coconut flour
  • 1 tablespoon dijon mustard
  • 2 tablespoons fresh parsley (or dried, if you have on hand)
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • ΒΌ red onion, sliced thin
  • 2 salmon fillets (6oz each)
  • salt and pepper, to taste
  • 1 tablespoon white wine vinegar

Ready In 5 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Preheat oven to 450 degrees.
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Step 2

  • Place salmon fillets on a parchment or foil lined baking sheet.Top your salmon off with olive oil and dijon mustard and rub into your salmon.In a small bowl, mix together your coconut flour, parsley, and salt and pepper.Use a spoon to sprinkle on your toppings on your salmon and then your hand to pat into your salmon.
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Step 3

  • Place in oven for 10-15 minutes or until salmon is cooked to your preference. I cooked mine more on the medium rare side at 12 minutes.While the salmon is cooking, mix together your salad ingredients.When salmon is done, place salmon on top of salad and consume.HOW SIMPLE WAS THAT?! omg.
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  • Length: 27 minutes