Salmon:

• 1 filet of wild salmon about 3 lbs. with pin bones removed
• 1 lemon zest of
• Sea salt and freshly ground black pepper
• 2 Tbsp. extra virgin olive oil EVOO
• 1 Tbsp. dill chopped
• 1 Tbsp. parsley chopped

Plant Based Aioli: for serving (1 cup raw cashews, ¾ cup water, 4 garlic cloves, 2 tsp. Dijon mustard, juice of ½ lemon, pinch of sea salt to taste)

Salad:

• 6 eggs
• ½ cup *coconut or carrot bacon I know many of you love the real thing bacon but these plant-based options are pretty good and a lot healthier for you!
• 2 tomatoes or 1 cup of baby tomatoes sliced
• ½ cup roasted red peppers cut
• 4 cups arugula and baby lettuce mix
• 1/2 cup sliced red onion
• 10 radishes cut in half
• boiled red skin potatoes
• 2 avocados thinly sliced
• 1/2- pound portabella mushrooms sautéed
• 1 bunch asparagus steamed
• 1 lemon cut into wedges (for garnish)
• ¼ cup Pumpkin seeds – for crunch

You can buy carrot bacon here.