Prep time

20minutes

Prep notes

Green Conehead cabbage works as well. If you can’t find Conehead cabbage, other tender cabbage leaves, little gems, or endives can be used as cups instead. No pomegranate? Use toasted pine nuts or pumpkin seeds instead.

Cooking time

10 minutes

Yields

2-4 people

Ingredients

• 1 (100-140 gr. / 4-5 oz) salmon fillet
• 2 grapefruits, supremed (juice reserved)
• 1 large avocado, sliced
• 1 small bunch (20 gr) cilantro, chopped
• 2 tsp. extra-virgin olive oil
• 1/8 tsp. salt
• 2 Tbsp. chopped chives
• Seeds from 1/2 Pomegranate
• 4 leaves of Conehead cabbage

Directions

Preheat oven to 176 C/ 350 F. Place salmon fillet on a lined baking sheet. Sprinkle with salt, pepper, and a few pats of ghee or a drizzle of olive oil. Cook for 10 minutes, or until the center is just cooked through. (Cook time will vary depending on the size of the salmon.). While the salmon cooks, prepare the salad. Place the remaining ingredients (excluding cabbage) in a medium bowl, reserving some cilantro, chives, and pomegranate for garnish. Add a splash of grapefruit juice and toss gently to combine. Gently peel away 4 large cabbage leaves and fill with salad. Garnish with remaining cilantro, chives, and pomegranates. Serve with the salmon on the side. Enjoy!

Credits: Katie Schmidt, Whole Nourishment

Enjoy!