Christiane Northrup’s Salmon and Greens
  • 1 sweet potato, halved lengthwise
  • 2tablespoons olive oil, divided
  • 26-ounce wild Alaskan salmon steaks
  • 1tablespoon low-sodium tamari
  • 1large bunch bok choy, cut crosswise into 1-inch segments
  • 3-4teaspoons balsamic vinegar
  • Black pepper and sea saltto taste
  1. Preheat oven to 350°. Place sweet potato, cut side down, on a lightly oiled baking sheet and bake until soft, about 25 minutes.
  2. While sweet potato is cooking, in a large nonstick skillet, heat 1 tablespoon olive oil. Rinse salmon steaks, pat dry, and season with tamari. Place salmon in skillet and brown for about 4 minutes on each side, or until just opaque throughout. In a second skillet or wok, heat remaining 1 tablespoon olive oil. Add bok choy and toss to coat; cover and cook over medium heat until bright green, about 5 minutes. Sprinkle with balsamic vinegar.
  3. Place 1 salmon fillet on each of two plates. Arrange bok choy and sweet potato halves on plates. Season with freshly ground black pepper and salt, and serve immediately.
Recipe Notes
Nutrition Facts
Christiane Northrup’s Salmon and Greens
Amount Per Serving
Calories 533
% Daily Value*
Cholesterol 112mg 37%
Sodium 666mg 28%
Total Carbohydrates 21g 7%
Dietary Fiber 5g 20%
Protein 40g 80%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 533 cal, 54% fat cal, 32g fat, 6g sat fat, 112mg chol, 40g protein, 21g carb, 5g fiber, 666mg sodium