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Here’s what you’ll need (one serving)

1/2 Tablespoon Raw Pumpkin Seeds

1/2 teaspoon Cumin Seeds

1/2 teaspoon Ground Cardamom

¼ teaspoon Celtic Sea Salt

3 Tablespoons Extra Virgin Olive Oil

2 Ounces Wild Caught Salmon Fillet (4 oz. for men), rinse and pat dry

2 teaspoons Cold Pressed Coconut Oil

2 Tablespoons Hemp Seeds

1 Cups Kale, stems removed and chopped

1 Lemon Wedge, for serving

Celtic Sea Salt to taste

Make it

Preheat the oven to 425 degrees. Place a small cast iron or another heavy skillet over medium heat; add the pumpkin seeds to the skillet and toast, shaking in the pan frequently until lightly browned about 4 minutes.

Transfer the Pumpkin Seeds to a bowl to cool. Return the skillet to the heat, place the cumin seeds in the pan and toast shaking the pan frequently, until fragrant, 30 to 45 seconds. Transfer the seeds to a bowl to cool.

In the work bowl of a Food Processor, place the toasted pumpkin seeds and pulse until coarsely chopped. Add cumin seeds, cardamom and sea salt and pulse 2-3 times just to combine ingredients.

Brush the medial side of the salmon fillet with the olive oil. Sprinkle the pumpkin seed mixture over the salmon and press to it here. Heat a large cast iron or another ovenproof nonstick skillet pan over medium heat until hot. Add the coconut oil. When the coconut oil is heated, add the salmon season side down. Cook until the underside is brown, about 3 minutes. Turn the fillets over. Place the skillet in the oven and bake until the salmon is opaque in the center, 3 to 5 minutes, depending on the thickness of the filet.

Dress the chopped kale with hemp seeds, salt and olive oil, place the salmon on top with a lemon wedge and serve. Enjoy!

In Peace, Love, and Health,

Adita