Super Magnesium Salmon

Super Magnesium Salmon

This dish was created when I wanted to combine all the foods rich in magnesium. Because I was getting some cramping and had read that magnesium deficiency could be the sauce.

I love how the tahini and lemon juice make an instant tasty sauce for the fish. And how the pepitas provide crunch and some pretty visual interest.

I also love cooking fish this way because you don’t have to think (as long as you remember to set your timer!) and it avoids your kitchen smelling fishy.

enough for: 2
takes: 15 minutes
2 salmon fillets
1 bag baby spinach
4-6 tablespoons tahini
handful pumpkin seeds (pepitas)
2 lemons, halved

1. Preheat your oven to 250C (480F). Place salmon in an oven proof dish or tray and  roast for 10 minutes or until cooked to your liking.

2. Serve salmon on a bed of baby spinach. Drizzle with tahini and scatter over pepitas and finish with lots of sea salt and black pepper. Serve lemon on the side.

Variations

vegetarian / vegan – replace salmon with cooked or canned black eye peas, beans, chickpeas or lentils warmed in a little olive oil.

seed-free – replace tahini with a drizzle of tangy natural yoghurt (preferably Greek style) and replace pepitas with some chopped red peppers or pomegranate seeds.

no oven – just pan fry the fish in a little oil. About 4 mins each side on a medium high heat.

carb lovers / more substantial – toss in some cooked brown rice, quinoa, couscous, barley or buckwheat with the spinach. Or serve with warm flat bread.

more substantial (low carb) – more salmon, sunflower seeds or almonds.

keto / ultra low carb – replace tahini sauce with mayo. And replace pumpkin seeds with macadamias.

more veg – serve with grilled veg such as zucchini, eggplant and/or red peppers. Or some sauerkraut on the side.

carnivore – replace salmon with chicken thighs or pork chops. Adjust cooking time as needed.

paleo (grain, legume & dairy-free) – use coconut or almond milk.

Waste Avoidance Strategy

salmon fillets – freeze it.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.

tahini – I keep mine in the pantry but will keep longer in the fridge if open.

pumpkin seeds (pepitas) – keep them in the pantry.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

Prepare Ahead

No best when freshly cooked. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve,