Roasted Ginger Salmon with Loaded Green Salad 2

A Healthy Recipe to Keep Your New Year’s Resolutions On Track

Loaded Green Salad


Choice of greens (romaine, butter leaf, red leaf, green leaf lettuces, spinach, kale, arugula, etc.)

½ cup shredded or chopped carrots

¼ chopped red onion

1-2 chopped banana, red, yellow or orange peppers

¼ chopped cucumber

¼ chopped avocado

¼ cup crumbled goat cheese or feta

¼ cup raw pumpkin seeds

1 tablespoon raw hemp seeds


  1. 1. Wash, chop or tear and combine your choice of greens. Add your choice of the above ingredients.
  2. 2. Toss and coat with basic vinaigrette salad dressing (visit for the recipe) or a clean dressing of your choice. Watch the ingredients in store-bought dressings—there is usually nothing “natural” about them. 

Roasted Ginger Salmon


4 6-ounce wild salmon filets

½ cup freshly squeezed orange juice

2 tablespoons freshly squeezed lime juice

2 tablespoons freshly squeezed lemon juice

Zest of 1 orange and 1 lemon

1 tablespoon ghee, organic butter or coconut oil

Pinch of cayenne pepper (optional)

Sea salt and pepper

1 teaspoon Dijon mustard

½ teaspoon finely minced fresh ginger or ¼ teaspoon dried ginger


  1. 1. Either blend or whisk together in a bowl the orange, lime and lemon juices and zest, oil, ginger and cayenne.  
  2. 2. Place salmon in a baking dish skin side down and season with sea salt and pepper. Cover the salmon with half of the marinade; coat well.
  3. 3. Cover the dish and marinate for 20 minutes or longer.
  4. 4. Preheat oven to 400 degrees. Put 2 tablespoons of water in baking dish and bake for 10-15 min, until just tender. Do not overcook.