Cast Iron Pan Seared Salmon

• 1 Tbsp Olive Oil
• Kosher Salt
• Fresh Cracked Pepper
• 1 8 oz. Fresh Salmon Filet
• 1 Zucchini, roughly chopped
• 1 Vine Ripe Tomato, cut into quarters
• ½ Fresh Lemon

Preheat skillet over medium heat, add oil. Liberally season salmon filet on both sides with salt and pepper. Add to skillet and cook for 3 – 4 minutes on each side. Don’t poke or play with the fish! Leave it alone to develop a nice sear. Add zucchini and tomatoes in the last five minutes to soften and cook through. Season with salt and pepper and finish with freshly squeezed lemon. Serve.

Pairs with Scallion Salad.

Curried Salmon Salad

• 1 4-6oz salmon fillet 
• 1/2- 1 Tbsp coconut oil
• 2 cups romaine lettuce, shredded
• 1/2 avocado, cut into chunks
• 2 Tbsp sliced or slivered almonds
• 2-3 Tbsp chopped green onions

Dressing:

• 2-3 Tbsp coconut oil
• 1/2 tsp turmeric
• 1/4 tsp garam masala
• 1/2 tsp coriander
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• Dash of cayenne pepper

Season salmon with coriander, cumin and garam masala then pan-fry the fillet in coconut oil. Flake salmon into small pieces and mix with other ingredients. Whisk dressing ingredients together and drizzle over salad.