Salmon and Beet Greens v2

By Dr Ernst
November 30, 2018


  • 1-2 large wild caught salmon filets
  • 1/2 tsp chili powder
  • 1/8 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1/8 tsp himalayan salt
  • 1/8 tsp black pepper
  • 2 Tbsp coconut oil


Beet Greens

  • 1 large bunch of beets with green leaves
  • 2 cloves of garlic
  • 1/4 tsp black pepper
  • 1/2 tsp himalayan salt
  • 1/4 tsp turmeric
  • 2 Tbsp coconut  oil


On medium to high heat, add coconut oil to a large skillet. Mix paprika, chili powder, cinnamon, salt and pepper in a small dish.  Rub salmon filets with seasoning mix on meat side. Place salmon filets on hot skillet, skin facing up.  Do not try to lift as it is creating a crispy layer. Cook for 5 minutes.  Reduce the temperature to medium and cover with lid. Cook for another 10 minutes.

Remove the stems from the beets.  Coarsely chop the stems and leaves. On medium heat, add coconut oil to large skillet.  Add garlic and saute for one minute. Add chopped beet leaves and stems and remaining ingredients and cook another 3 minutes. Serve immediately.

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