INGREDIENTS
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For the salmon
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2 salmon fillets (6oz each)
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1 heaping tablespoon coconut flour
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2 tablespoons fresh parsley (or dried, if you have on hand)
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1 tablespoon olive oil
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1 tablespoon dijon mustard
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salt and pepper, to taste
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For the salad
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2 cups arugula
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¼ red onion, sliced thin
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juice of 1 lemon
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1 tablespoon white wine vinegar
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1 tablespoon olive oil
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salt and pepper, to taste