Name: Fatty Liver Recipes 17 Liver Friendly Ideas You Ll Love
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Healthy
Ingredients: 1 lb fresh wild-caught salmon fillets; 1 lemon, juiced; 2 cloves of garlic, minced; 1 tablespoon of olive oil; 1 teaspoon of fresh dill, chopped; Salt and pepper to taste; 2 cups of mixed greens (baby kale, spinach, arugula); 1 avocado, sliced; 1 cup cherry tomatoes, halved; ½ cucumber, sliced; ¼ cup red onion, thinly sliced; 2 tablespoons of pumpkin seeds; 2 tablespoons of hemp seeds; ¼ cup of plain Greek yogurt; 1 tablespoon of apple cider vinegar; 1 teaspoon of honey; Fresh herbs for garnish

Instructions

Preheat the oven to 400°F (200°C).
In a small bowl, mix the lemon juice, minced garlic, olive oil, fresh dill, salt, and pepper.
Place the salmon fillets on a baking sheet lined with parchment paper.
Brush the lemon-garlic mixture over the salmon fillets, ensuring they are evenly coated.
Bake the salmon in the preheated oven for 15-20 minutes or until cooked through and flaky.
While the salmon is baking, assemble your salad by mixing the mixed greens, avocado slices, cherry tomatoes, cucumber slices, and red onion in a large bowl.
In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, salt, and pepper to create a creamy dressing.
Drizzle the dressing over the salad and toss gently to combine.
Once the salmon is done, remove it from the oven and let it rest for a few minutes.
Divide the salad among serving plates and top each with a portion of the baked salmon.
Sprinkle pumpkin seeds and hemp seeds over the top for added crunch and nutrition.
Garnish with fresh herbs like parsley or chives for an extra burst of flavor.

Ingredients

Instructions

Nutrition Facts

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