• Salmon: full of omega 3’s, highly anti-inflammatory, improve brain function, improved mood and cognition; cardiovascular health; joint protection; decreased macular degeneration and decreased risk of cancer. Very good source of B6, B12 and selenium. 4oz provides 110% of daily value (DV) of B12 and 61% of DV of omega 3’s.
• Flaxseed: high in fiber, omega 3’s (132% of DV of omega 3s in 2 tbsp).
• Walnuts: Very high in omega 3s (195% of DV of omega 3s in ¼ cup). Protective against metabolic syndrome, cardiovascular disease, and type 2 diabetes.
• Lemon: High in vitamin C and other antioxidants, alkalizing, supports immune health.
• Coconut oil: Has a higher smoke point than other oils, including olive oil. Antiviral, antimicrobial; improves digestions and absorption of other nutrients; anti-inflammatory. Although a saturated fat, it can be easily digested and is thought to actually aide in weight loss.
• Garlic: helps lower LDL cholesterol and high blood pressure, slows arterial hardening (atherosclerosis), is a blood thinner.

Ingredients: (1 serving)

1 wild-caught salmon filet (6 oz)

2 tbsp raw walnut crumbs

1/2 tbsp coconut flour

1/2 tbsp ground flaxseed

1 tsp fresh lemon juice

1/2 tbsp melted coconut oil

1 tsp tarragon

1 clove garlic, crushed

Salt and Pepper

Directions:

Preheat the oven to 425°.

Combine all ingredients (except salmon, salt and pepper) into a small mixing bowl. Mix into a crumbly paste.

Season salmon with salt and pepper.

Top salmon filet with mixture, generously covering the entire filet.

Bake for 8-10 minutes.