Salmon: Line a glass baking dish with parchment paper. Melt/drizzle cooking fat (I used avocado oil) and smear parchment. Season with freshly ground Pink Salt & Black pepper. Place salmon skin side down. Bake in 425 degree oven until done (easy to flake with a fork in the center). Or grill it if you’re a grilled. Top with mango salsa
Mango Salsa: Diced mangos, red pepper, purple onion, cilantro, garlic & lots of lime juice. Let it sit at least an hour, longer if possible. Make extra to put on your green salads during the week, or put it on top of grilled chicken.
Brown Rice: Cook according to package instructions. I used broth instead of water for more flavor. Add lots of garlic in the last 5 mins of cooking. Salt & pepper to taste. Remove from heat. Mix rice, the juice of 1-2 limes and chopped cilantro in a big bowl to distribute the flavors. (Time Savibg Tip: I make brown rice in big batches and freeze it in single serving portions. You can thaw then heat up the rice on the stovetop or microwave)
Tiny Salad: I’m hooked on Micro Greens lately because they are so pretty and delicious, but use whatever greens you like. Dress with a little olive oil & freshly squeezed lime juice.
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