If you’re trying to bridge the gap between healthy and delicious, this salmon recipe is for you. Not only is it likely to be a crowd-pleaser, but eating in a way that’s good for your gut and for your unique health — following the Body Ecology Principle of Uniqueness — is bound to bring back balance.
Make fermenting fun again. Use our handy Culture Starter to make your own fermented veggies that you can serve up with every meal.
A little more on the Principle of Uniqueness, one of the most easily overlooked principles that’s at the heart of the Body Ecology program: This principle is a reminder that your body is special and unique, and there’s no one right approach for you.
Because you’re always in a state of flux, your need for different foods, herbs, supplements, and therapies will change throughout your life. At the times when your body is craving a hearty-yet-healthy meal like fish, you’re going to love this salmon recipe.
- fresh garlic
- cilantro (more cilantro than other ingredients)
- parsley (small amount)
- pumpkin seed oil
- pumpkin seeds
- Celtic sea salt
- dash of cayenne pepper
1. Put all ingredients into a blender, food processor, or Vitamix.
2. Pour in a bit of extra virgin olive oil and process to desired consistency. Add more olive oil if too thick.
Salmon + vegetable ingredients:
- salmon filets
- coconut oil
- carrot, julienne cut
- zucchini, julienne cut
- thin green beans
- scallions, cut thinly lengthwise
- parchment paper
Salmon + vegetable instructions:
1. Rub salmon filets with coconut oil.
2. Place on a rectangular piece of parchment paper.
3. Spread a layer of pesto on the salmon filets.
4. Arrange julienne veggies and green beans on top of salmon and pesto.
5. Roll parchment paper to seal flavors and place in a shallow baking pan.
6. Bake in oven at 350°F for about 20 minutes or until done.
Enjoy when entertaining or for an evening meal with friends and family.