Turkish Salmon with a Dark, Leafy Green Salad

Ingredients

• 1 bunch collard greens chopped
• 2 handfuls spinach chopped
• 1 bunch of kale chopped
• 1 tbsp minced dill
• 1 tbsp minced parsley
• 1 tbsp minced mint
• 1 tbsp basil
• 1 cup broccoli sprouts
• 1 cup arugula sprouts
• 1/2 cup toasted almonds

• 2 salmon fillets
• 1 tbsp walnut oil
• 1/8 tsp cayenne powder
• 1/8 tsp allspice
• 1/8 tsp chili powder
• 1/2 lime
• Salt and pepper to taste

• 4 tbsp olive oil
• 4 tbsp walnut oil
• 2 droppers of Bottle & Stone 300mg Daily Dose Natural Tincture
• 1/2 lemon juiced
• 1 tsp dijon mustard
• 1/2 tbsp elderberry vinegar*
• 1/2 tbsp peach vinegar*
• 1/8 tsp allspice
• 3 fresh basil leaves minced
• 1 sprig fresh dill minced
• 1 pinch fresh parsley minced
• Salt and pepper to taste
• *if you can’t find elderberry or peach vinegars apple cider vinegar will be delicious too!

Instructions

1. Add the salmon fillets to a parchment lined pan. Brush the walnut oil over the salmon fillets and sprinkle with the spices. Squeeze the lime juice over the fish.
2. Cover the salmon and let it marinate in the fridge for at least 20 minutes.
3. While the fish is marinating, prepare the salad by chopping up the greens finely. Mince the herbs and toss well with the sprouts.
4. For the dressing, mince the fresh herbs finely and add to a bowl with the olive and walnut oils, lemon, dijon, and vinegars. Whisk until combined.
5. Add two droppers of Bottle & Stone 300mg Daily Dose Natural Tincture, salt and pepper and whisk well.
6. Preheat the oven to 375 F and cook the salmon for 12-15 minutes, depending on the thickness of the fish.
7. Pour the dressing over the salad and toss well. Chop the toasted almonds and assemble salad with the cooked salmon.