Ready in under 30 minutes, this healthy and delicious recipe is perfect when cooking for oneself but can also be scaled up for a group.

Free from peanuts, nuts, dairy, soy, egg, wheat

Ingredients
one portion of wild Atlantic salmon, about 4 ounces
1/4 tsp sea salt
1 clove of garlic, finely chopped
1 tsp olive oil
1 tsp fresh dill

1/2 an avocado
1 tsp hemp seeds (optional)

about 8 cherry tomatoes, cut in half
1 tsp capers
1 tsp olive oil
salt to taste

enough arugula to create a bed on your plate

Preheat the oven to 400F and line a baking dish with parchment paper. Pat the salmon dry with a paper towel, then brush on the olive oil. Season with salt and the chopped garlic. Bake for 20 minutes. Sprinkle the fresh dill on top when it comes out of the oven.

Dip the half avocado into the hemp seeds and set aside. You can score it with a knife to make it easier to scoop out.

Slice the cherry tomatoes in half and toss with the capers, olive oil, and salt. Smash the tomatoes with a fork.

Spread the arugula around on the plate to create a nice bed for the salmon and avocado. Add the cooked salmon, avocado, and tomato salsa to the plate and garnish with some fresh lemon.

Serves 1