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:
Preheat oven to 350.
Line a baking sheet with aluminum foil & lightly drizzle some avocado oil on it.
Place salmon with skin side down if skin is still on) on the lined baking sheet.
Dash on Himalayan pink salt, Wow-a-chihuahua seasoning, and Bragg's 24 herbs & spices seasoning.
Bake for 20-25 minutes
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!