08/25/2026
Wild Salmon with Omega-3 Greens
A simple dinner built around omega-3s and leafy greens — nutrients tied to both gut and brain health.
INGREDIENTS
• 4 wild-caught salmon fillets
• 3 tablespoons extra virgin olive oil
• 1 lemon, zested and juiced
• 2 garlic cloves, minced
• 1/2 teaspoons sea salt
• 1/4 teaspoons black pepper
• 1 bunch leafy greens (spinach, kale, or Swiss chard), chopped
• 1 cups cherry tomatoes, halved
STEPS
1. Marinate the salmon: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 lemon, zested and juiced, 2 garlic cloves, minced, 1/2 teaspoons sea salt, and 1/4 teaspoons black pepper. Pour half over 4 wild-caught salmon fillets and let sit for 15 minutes.
2. Sear the salmon: Heat a skillet over medium-high heat. Cook the salmon 4–5 minutes per side, until it flakes easily. Remove and set aside.
3. Wilt the greens: In the same skillet, add 1 bunch leafy greens (spinach, kale, or Swiss chard), chopped and 1 cups cherry tomatoes, halved. Sauté 2–3 minutes until the greens wilt and tomatoes soften.
4. Plate and finish: Serve the salmon over the greens and drizzle with the remaining marinade.
NOTES
Wild salmon is rich in omega-3 fatty acids, which support both the gut lining and brain function. Leafy greens add fiber and polyphenols that feed beneficial gut bacteria.
