For the Salmon:


    1 x 6 to 8 ounce Salmon Fillet – wild caught is 1st choice, sustainably farmed 2nd choice 

    1 Tbsp Sunflower Oil or Extra Light Olive Oil 

    1 tsp Himalayan Pink Salt, ground, for seasoning 

1.    Preheat oven to 400 degrees.  

2.    In a medium size non-stick skillet, heat oil on medium heat until it begins to lightly smoke.  

3.    Place seasoned salmon fillet, non-skin side down, and sear salmon for 1 to 2 minutes and flip.  Continue to cook for 1 minute and then transfer to a baking sheet and place in the oven.  

4.    For medium doneness, leave in oven for 6 to 8 minutes.  

For the Garlic Arugula:


    1 tsp chopped Garlic 

    4 ounces of Arugula

    1 Tbsp Sunflower Oil or Extra Light Olive Oil 

    Himalayan Pink Salt, ground, for seasoning

1.    In a medium size skillet on medium heat combine the oil and garlic.  

2.    Cook garlic in oil until lightly browned.  

3.    Add arugula and salt to taste and toss to wilt arugula in the garlic and oil.  

For the Honey Glazed Carrots:


4 ounces of organic or locally sourced Carrots

    1 Tbsp of Honey

    Himalayan Pink Salt, ground, for seasoning

1.    Preheat oven to 400 degrees.  

2.    Steam carrots in oven top steamer, or in microwave, until tender throughout.  

3.    Toss carrots with honey and salt and put on baking dish and place in oven for 8 to 10 minutes

4.    Carrots will slightly brown and caramelize when finished.  

For the Almond Butter:  

You can either purchase or easily make almond butter at home with the right equipment.  


    8 ounces of Almonds

1.    In a food processor, grind almonds gradually until smooth, using only a touch of oil if necessary to smooth out the almond butter.  Process can take 10 to 12 minutes.  

Make the dish!  

Place wilted arugula in center of the plate.  Place salmon on top of arugula.  Place carrots around the plate and top the salmon with 1 Tbsp of the almond butter.  Voila!