Baked Citrus-Chili Salmon

Ingredients:

1lb Wild Sockeye Salmon Fillet – skin on

1 tbsp Olive Oil

1 Lime (I’ve since used lemon, and grapefruit – all turned out delicious)

2 tsp Chipotle Chili Powder (any chili powder would work, we just have this on hand)

1 tsp Salt

Preparation:

Preheat oven to 350 degrees F

1. Rinse off salmon fillet in cold water (this rinses off any loose scales) – pat dry and let rest at room temperature

2. Spray baking sheet with oil (I use olive oil)

3. Place salmon skin side down on baking sheet

4. Spray lightly with olive oil

4. Squeeze half the lime onto the salmon (save other half for garnish)

5. Sprinkle salmon with salt and chili powder

6. Bake for 15 minutes

7. Take salmon out of the oven and let rest for 5 minutes

8. Garnish with left over lime slices, and serve.

Note: Sockeye is easy to overcook, to avoid this keep an eye on it. If white stuff begins to seep out you need to take it out, it’s probably overcooked!

Spinach Salad

Ingredients

2 cups Spinach leaves

2-4 tbsp Walnut, Macadamia, or other nut oil

1/2 Lime, lemon or other citrus – juiced

2 tbsp Green Onion – chopped

Salt and Pepper to taste

Preparation

1. Wash spinach and put in bowl – add chopped green onion

2. Mix Oil, citrus juice, salt and pepper

3. Drizzle salad with dressing mixture, toss, and serve

This is so easy, and so refreshing!