2 salmon filets 4 tbsp shelled hemp seeds 1 tsp Dijon mustard 1/4 cup fresh orange juice 1 tbsp balsamic vinegar 1/4 tsp salt 1/2 cup sliced fennel 1/2 cup chopped watercress 1 cup fresh radish sprouts, well rinsed salt pepper
Preheat oven to 400°F. Rinse and pat dry salmon filets. Rub lightly with olive oil and season with salt and pepper.
Place hemp seeds in a shallow dish and dip salmon filets in on the flesh side.
Heat an ovenproof cast iron skillet over high heat for 3 minutes. Reduce to medium and place filets, seasoning side down, into the pan and allow them to cook for 2 minutes without moving them. Turn the filets over and place in the oven for 5-7 minutes, until the salmon is just cooked. Time may vary depending on thickness of the salmon.
While salmon is in oven, in a small bowl whisk the mustard, juice, vinegar and salt. Add fennel, watercress and sprouts and lightly toss until combined.
Put each filet on a dinner plate. Place a heaping handful of the salad on top of each of the salmon filets.
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