Oily Fish with Warm Salad

Makes 2 Servings 

2 fillets of Trout/Salmon or your oily fish of choice (for the omega-3 goodness)!
1 Onion sliced
2 -3 cups Spinach or other leafy greens (i.e. Collard greens)
4 Mushrooms
Optional 3-5 Grape Tomatoes
1/4 Cup Olive Oil
2 Tbsp Balsamic vinegar or Apple cider vinegar
1 tsp Garlic powder
Himalayan Sea Salt + Black Pepper to taste


Preheat oven to 375 °F.  Meanwhile, heat skillet to med-high heat. Use some of the olive oil on the pan and place the thawed fish fillets in the pan. Brown both sides (about 1-2 mins per side).  Remove from heat.  Create a tinfoil pouch.  Put the fish fillet in with 1/2 each of the onion, mushrooms, garlic powder inside the foil pouch and place into oven at 375 °F for about 5-10 minutes.  Keep the tinfoil pouch slightly open at the top to make your kitchen smell awesome!  Meanwhile, use the warm skillet to heat the spinach/greens.  Use the remaining oil from searing the fish to increase the flavors and decrease nutrient losses. Remove everything from heat, open tinfoil, lay the greens on plate & empty the tinfoil pouch onto the bed of greens.  Season to taste with Salt & Pepper.

This is a great Paleo- and low carb-friendly recipe that makes for an awesome source of healthy fats, protein & vegetable compounds!

Live well & avoid the processed pitfalls out there!

Till next time!


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