It’s almost the weekend! Whoot whoot! Why not celebrate early? Lol. I started by making this yummylicious lunch! I haven’t had salmon in a while, and since I had some left over pineapple salsa, I decided to make another sweet and savoury recipe.

Lets get up close and personal 😉 yup, it’s the craving time of the month (ladies can relate). Have a great day guys!

Recipe for salmon:

1lb wild salmon fillet
2 tbsp organic pure maple syrup
1/2 tsp organic dijon mustard
1/2 tsp organic balsamic vinegar
1/4 tsp organic coconut aminos
1/2 clove garlic (grated)
A dash of salt and pepper to taste. Omit salt if coconut aminos has over 2% sodium

Recipe for salsa:

1/4 cup organic pineapple chunks
A handful of scallions (diced)
A handful of bell peppers (diced)
A handful of cucumbers (diced)
A handful of grape tomatoes (sliced)
1 tbsp red onion (diced)
Coconut aminos (for seasoning)

Pre-heat oven to 400 degrees F.

Mix season ingredients together and season salmon. Place salmon in an air tight container or ziplock place and place it in the refridgerator. Let it marinate for 30 mins.

Place the salmon on a baking dish and bake for 10 minutes, or until the salmon starts to flake easily.

Mix salsa ingredients in a bowl and serve with salmon. Top with avocado or toppings of choice and enjoy!