Food Inspirations

Herb Omega Crust & Sunflower butter



Ingredients for the Salmon

  • One Wild caught Salmon fillet (5 ounces). Learn more of how to find good quality fish
  • Two Tablespoons of Herbes de Provence
  • Two Tbsp of Cold Press Olive Oil
  • Half of one teaspoons of Garlic Powder
  • Half of one teaspoon Sea Salt
  • Half of one teaspoon Lemon Pepper

Ingredients for the Grill Swiss Chard and Carrots.

  • One minced Garlic Clove
  • Big Handful of Swiss Chard
  • Minced Scallions
  • Carrots

Ingredients for the Sunflower butter

  • 1/2 Cup of First Cold Press Olive Oil
  • 1/4 cup of raw sunflower seeds
  • One garlic clove
  • One tbsp of raw vinegar
  • Two tbsp of lemon juice
  • Tamari


Instructions for the Grill Swiss Chard and Carrots

  1. Heat a little olive oil in a pan on medium heat, add the minced garlic and the swiss chard. Toasted for 5 to 8 min. Add salt and pepper.
  2. Remove the Swiss Chard.
  3. Grill the Carrots for 8 to 12 min when ready, add the minced scallions

Instructions for the salmon

  1. Preheat the oven to 350F
  2. Combine the olive oil with the Herbes de Provence, Lemon Pepper, Sea salt, Garlic Powder.
  3. Spread the Herbes de Provence mixture over the salmon fillet
  4. Roast in the oven for 8 to 10 min or until the crust is golden brown
  5. Arrange the salmon on top of the greens.

Instructions for the Sunflower Butter

  1. Blend all the ingredients until you get a smooth texture.




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