1 tbsp coconut oil 4 oz wild salmon fillet, skin on 1 cup wild arugula 1 medium carrot, shredded 1 cup blueberries (or any berries that are locally available) 1 tbsp raw walnuts, chopped olive oil
Heat oil in cast iron skillet over medium. Cook salmon, flesh side down, for 4 to 5 minutes, until internal temp is 150°F.
Turn off heat, cover and let sit while preparing salad. Combine arugula, carrot and blueberries and toss with forks to mix. Place salmon on top of salad. Scatter walnuts on top. Drizzle olive oil on top.
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