Prep Time – 15 minutes
Ingredients
10 oz salmon fillet (8 oz cooked)
2 tbsp pecan meal
2 big handfuls raw spinach (about 20 mature leafs)
1 tsp olive oil
1 tsp butter or 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. The pecan meal should be stored in an airtight container in the refrigerator.
Mix 2 tbsp pecan meal and 1 tsp olive oil in a small bowl, then 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 400-degrees F 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.