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Baked Wild Salmon served on Sauteed Spinach with Pistachios


Serves: 4

Prep time: 

I always give myself a few hours of time to marinate fish with olive oil, garlic, lemon juice and zest

Cook time:

30-35 minutes


1.5 lbs wild salmon

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon lemon zest

4 cups of organic spinach, rinsed

2  cloves garlic, minced

1/4 cup pistachios

1/4 teaspoon pink himalayan salt

1/4 teaspoon black pepper

1 cup wild rice served with dinner


Marinate salmon with 1 tablespoon drizzled olive oil, 1 clove minced garlic, 1 tablespoon lemon juice, 1 tablespoon lemon zest and a handful of chopped pistachios.


Place in refrigerator for a few hours. Remove from refrigerator and let salmon warm to room temperature. Preheat oven to 350 degrees and bake for about 25-30 minutes or until salmon is completely pink and flavors begin to bubble through.

While salmon is baking, prepare wild rice. 2 cups of water to 1 cup of rice ratio.

In a large skillet pan, heat up 1 tablespoon olive oil, 1 clove minced garlic. Add spinach and perhaps a touch of water. Let spinach saute until everything moistens and cooks.

meet the chef, jenny hirsch

I have known Jenny for close to

10 years. I worked with her son and

daughter when they were students

at Osborn Elementary School in

Rye, New York. Jenny and I bump

into each other every so often at the

Rye YMCA and I see her healthy

recipes on Instagram – they are

delicious! I asked her if I could

highlight some of them from time

to time on my website since she often uses vegetables commonly grown in the gardens where I teach. I wish she would cook dinner at my house every night!

Here is a bit about Jenny Hirsch,

Certified Health Coach & Food Blogger

Jenny Hirsch received her Certificate in Health Coaching in 2012 from the Institute for Integrative Nutrition.  Since finding her passion, she spends hours a day in her kitchen, creating healthy, simple and delicious recipes that Jenny then blogs. She has blogged for four plus years hoping to spread her nutritious vibe to anyone who wants to receive it.  Her recipes are vegetarian, vegan, pescetarian and are also organic, seasonal, local, gluten-free, dairy-free, and free of refined sugars. please visit her blog at

Delicious Vegan Sandwich


Serves: 1

Prep time: 

15 minutes to bake kale earlier or evening prior

Cook time:

none if kale is baked earlier


1/2 cup baked organic kale, chopped

1/2 cup organic tomato, sliced

1/2 tablespoon olive oil for kale to bake

my salad dressing: (flax oil, grapeseed oil, mustard, minced garlic, oregano flakes, apple cider vinegar)

1 tablespoon pepika seeds

1 teaspoon nutritional yeast

2 pieces of gluten free bread whole grain bread (brown rice, sorghum amaranth & teff)


Chop kale and roast with drizzled olive oil and pink himalayan salt on 350 degrees for 15-20 minutes or until kale starts to crisp. Slice tomatoes. Layer bread with roasted kale, chop tomatoes and pepika seeds. Drizzle with salad dressing and top with nutritional yeast.

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