8 - 12 oz wild-caught salmon (or enough for 2 people), cut in half
1 egg
1/2 cup finely grated parmesan cheese
1/2 cup almonds finely ground in a blender (or 1/2 cup almond flour)
3 Tbsp olive oil, avocado oil, or coconut oil
Sea salt, pepper, garlic powder to taste
Salad Base:
3 cups spinach and/or kale
1 cup of pomegranate seeds (or 1 small container)
1/2 cup slivered almonds
1/4 cup pumpkin seeds
1/4 cup red onion, thinly sliced
1/2 cup blueberries
1 ripe avocado, sliced
Optional topping: finely grated Parmesan cheese
Salad Dressing:
1/2 cup olive oil
1 Tbsp Dijon mustard
1 Tbsp raw local honey
2 Tbsp apple cider vinegar
Sea salt and pepper to taste
Directions:
In a bowl, mix together the Parmesan cheese, almonds, and seasoning. In a separate bowl, whisk the egg. In a frying pan, melt the oil using medium-low heat. Dip the salmon pieces in egg and then cover it with the dry mixture. Place it in the oil and cook for approximately 4-5 minutes on each side, depending on the thickness of your salmon. Just be sure it is cooked through. Put all dressing ingredients in a small bowl and whisk until well combined. Pour over the base of the salad before adding your salmon pieces on top.
