Baked wild caught salmon w/honey dijon apple almond coleslaw

Such a delicious pair that perfectly compliment one another 👩🏻‍🍳👌🏼My hubby devoured it! 🤣 This coleslaw is great for any occasion; a main dish, side dish, or even a flavorful salad for a get-together. Cookout season is upon us.🙋🏻❤ (Coleslaw recipe below & photos in prior post.)

Directions for the baked salmon:

1. Preheat oven to 350.

2. Line a baking sheet with aluminum foil & lightly drizzle some avocado oil on it.

3. Place salmon with skin side down if skin is still on) on the lined baking sheet.

4. Dash on Himalayan pink salt, Wow-a-chihuahua seasoning, and Bragg's 24 herbs & spices seasoning.

5. Bake for 20-25 minutes

6. Serve over the honey dijon apple almond coleslaw & enjoy.

Coleslaw Ingredients:

*2 cups of red cabbage, thinly chopped

*2 cups of green cabbage, chopped

*2 cups of kale, chopped

*1 cup of shredded carrots

*3 stalks of green onion, diced

*2 golden delicious apples, sliced thin with peel on (remove core, stem, & seeds) note: you can remove peel though. Peel is optional

Coleslaw Dressing:

*1/3 cup of avocado oil

*1/3 cup of raw honey

*1 Tbsp. of Dijon mustard

*1/2 cup of Bragg's apple cider viegar

*1 Tbsp. of Bragg's 24 herbs & spices seasoning

*1 tsp. of M&B Spices organic granulated garlic & parsley seasoning

*a few dashes of Himalayan pink salt

*a few dashes of ground black pepper

-Mix dressing in a glass bowl with a fork or whisk-

To assemble:

1) In a large mixing bowl, first arrange all the veggies.

2) Pour the mixed dressing over the veggies and toss together.

3) Arrange on big platter and serve.

Delish!