Walnut Crusted Salmon + Marinated Veggie Salad


Serves 2
Time: 15 min + 15 min bake


  • 2 (8 ounce) fillets of wild salmon
  • 1 cup walnuts (feel free to substitute mac nuts, pecans or almonds)
  • 2 cloves garlic
  • ¼ cup loose dill
  • ¼ cup loose leaf parsley
  • 2 Tbsp Olive oil, XCT or Avo oil
  • 2 tsp stone ground mustard


  1. Place walnuts in food processor; coarsely chop. Add herbs, garlic and oil; pulse until crumbly. Mixture should stick together.
  2. Arrange salmon fillets skin side down on parchment paper-lined baking sheets.
  3. Rub each filet with mustard.
  4. Spoon 1/3 cup of walnut flake mixture over each fillet; gently press the flake mixture into the surface of the fish.
  5. Bake at 350 degrees 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 teaspoon lemon juice.

Marinated Veggie Salad

Serves 2
Time: 15 min + 30 min marinade


  • 2 small to medium zucchini (about 1 1/2 pounds total), trimmed
  • 2 small cucumber, sliced thinly (or use mandoline )
  • 1/2 finely chopped small white onion
  • ½ cup (loosely packed) fresh herbs of choice; mint, parsley, basil leaves, coarsely chopped, divided in half
  • 1 teaspoon finely grated lemon peel


  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons avocado oil or sub XCT oil for fat burning boost
  • Salt and pepper to taste
  • *Add ½ avocado for my active people


  1. Using mandoline or knife and working with zucchini and then cucumber, thinly slice lengthwise. Place slices in medium bowl.
  2. Add onion, 1/2 of chopped herbs, and lemon peel.
  3. Whisk lemon juice, vinegar and oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and pepper. Cover zucchini mixture and refrigerate at least  30 min and up to 3 hours.
  4. Sprinkle remaining chopped herbs over salad and toss to coat.