Not only is this recipe extremely delicious, it’s exceptionally healthy. Loaded with anti-inflammatory omega-3 fatty acids, the combination of fresh walnuts and wild-caught salmon is truly life giving!
- 1/2 cup raw unsalted walnut pieces
- 1 tablespoon Bragg’s Aminos or non-GMO, gluten-free soy sauce
- 1 tablespoon pure maple syrup
- 1/8 teaspoon pink Himalayan sea salt
- 1/4 teaspoon freshly ground black pepper
- Four 6-ounce wild-caught salmon fillets
- Preheat oven to 375 degrees.
- Blend walnuts in a food processor in until finely chopped.
- In a separate bowl, mix walnuts with maple syrup, Bragg’s Aminos, salt and pepper.
- Apply walnut mixture on top and on the sides of the salmon evenly.
- Place salmon on greased baking dish.
- Bake for 10 minutes or until fully cooked.
- Served with organic, non-GMO basmati rice and some steamed asparagus for a delightful entrée.
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