Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

1 large salmon fillet

1-2 Tblsp lemon juice

Sea salt and ground pepper

“Bechamel” Sauce

3 Tablespoons of olive oil

Grated zest and juice of 2 small lemons

½ cup of tahini

1 tbsp maple syrup

¼ ground black pepper

Salt to taste

Greens

You can use a mix of chopped Kale (deveined), Chard and Spinach or any one of the three.

1-2 tablespoons Highwood Crossing Organic Canola oil or other oil of your choice*

Kraut* salt to taste

Instructions

Preheat oven to 350°F (180°C) Place the salmon on a baking sheet. Drizzle with lemon and add salt and pepper. Bake for 10-15 minutes or until cooked. While fish is cooking mix together all ingredients for the sauce in a small bowl.

Wash and place greens in a steamer pot with a small amount of boiling water. Steam for about 5-8mins. Add to a serving bowl and toss in Canola oil and salt