Recipes

Ingredients

For 2 servings.

For the salmon:

• 2 wild salmon fillets
• 1 tablespoon coconut oil
• 1 teaspoon turmeric
• 1 teaspoon ashwagandha powder
• 1 teaspoon ginger powder
• sea salt and black pepper to taste
• 1 tablespoon lemon juice

For the salsa:

• 1 avocado
• 1 handful of fresh coriander, finely chopped
• 1 handful fresh parsley, finely chopped
• 1 clove of garlic, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon maca powder
• 1 tablespoon of lime juice
• sea salt and black pepper

For the sweet potatoes:

• 1 tablespoon of lime juice
• 2 medium sweet potatoes
• 1 tablespoon coconut oil
• 1 teaspoon of cinnamon
• sea salt to taste

Preparation

1. Sweet Potatoes:

Preheat the oven to 200°C.
Peel and dice the sweet potatoes.
Mix the sweet potato cubes with coconut oil, cinnamon and a pinch of sea salt.
Place them on a baking tray and roast in the oven for 25-30 minutes, or until golden brown and soft.

2. Salmon Preparation:

Melt the coconut oil in a pan over medium-high heat.
Sprinkle the salmon fillets with turmeric, ashwagandha, ginger powder, salt, and pepper.
Place the salmon fillets in the pan and fry for 3-4 minutes per side, or until cooked through.
Drizzle the salmon with lemon juice and set aside.

3. Avocado Spice Salsa:

Cut the avocado in half, remove the stone, and scoop out the flesh. Cut into cubes.
In a bowl, mix the avocado with the chopped coriander, parsley, garlic, olive oil, maca powder, and lime juice.
Add sea salt and black pepper to taste and mix gently.

4. Serve:

Place the salmon fillets on a plate and spoon the avocado spice salsa on top.
Serve the roasted sweet potatoes on the side.

Enjoy this nutritious and powerful meal!

Lunch Dinner