1 pound of bok choy or Swiss chard, thinly slices
4 salmon fillets skin removed
1 tablespoon of extra virgin olive oil
½ cup of black or green olives chopped
½ teaspoon of chili powder or ground coriander
½ teaspoon of fennel seeds
1 large orange, peel grated, then thinly sliced
- Preheat the oven to 400 degrees Fahrenheit. In an 11” x 7” baking dish, spread the bok choy or chard and place the salmon on top.
- In a small bowl, place the oil, olives, and chili powder or coriander, fennel seeds, and orange peel and mush with the back of a spoon to combine. Spoon the mixture over the salmon and bake for 15-17 minutes, or until the fish is opaque and flakes easily. Top with orange slices and serve.
From Gut Balance Revolution by Gerard E. Mullin