Herb-Crusted Salmon with Pan-Fried Greens


Serves 2

By Dr. Lauryn Lax


Herb-Crusted Salmon with Pan-Fried Greens


For 1 Batch(es)


  • 2 wild-caught salmon fillets
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) coconut flour
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon(s) chopped fresh rosemary
  • 1 tablespoon(s) chopped fresh thyme
  • 1 pound(s) cleaned and chopped chard, collards, spinach, kale (or a mix)
  • 2 teaspoons coconut oil
  • Sea salt and pepper, to taste

Herb-Crusted Salmon with Pan-Fried Greens Directions

  1. Heat the oven to 450°. Place the salmon fillets on a parchment paper- or foil-lined baking sheet. Brush or spoon the olive oil and mustard onto the salmon.
  2. In a small bowl, mix together the coconut flour, parsley, rosemary, thyme, sea salt and pepper. Sprinkle the herb mix over the salmon and rub in. Place in the oven for 10 to 15 minutes, until the salmon is cooked to the desired doneness.
  3. While the salmon is cooking, heat the coconut oil in a pan over medium heat. Toss in the greens and add a splash of water and salt and pepper, to taste. Cook on medium-low, covered, for about 8 minutes. Serve the greens on the side or under the salmon.

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