Last weekend, I said goodbye (for now) to a dear friend who jetted off on a 3-month adventure to India. She crashed at our place for a few nights since her subletters had already arrived, so we had the chance to spend some time together cooking! The night before her flight, she wanted a healthy and omega-3 rich meal to keep her body and skin feeling good on the long haul to Mumbai.

The dish we decided to make is actually adapted from a meal that my mom used to make for me when I was in high school. Sometimes we would share a walnut-crusted salmon fillet over spinach for a light lunch during the weekend, which felt very grown-up and indulgent at the time.

This version was designed to maximize good fats, which help to keep skin looking healthy and smooth in the dehydrated atmosphere of a plane. The salmon and walnuts are the first line of defense, and then we added some fresh chunks of avocado as an added bonus. A few tablespoons of toasted unsweetened coconut flakes added just the right amount of crunch and nutty flavor to finish this dish. We served everything over a bed of wilted baby spinach sautéed with garlic.

The best thing about this meal is that it takes less than 30 minutes to make. The elements and preparation are simple enough for a weeknight, but the end product is impressive enough to serve when you have guests. A seemingly fancy meal that’s easy to make and good for you? That’s a win in my book.

Walnut Crusted Salmon

Ingredients

• 1 lb. salmon filet, skin removed
• 1/2 c. walnuts, chopped finely
• 1 T fresh parsley or cilantro, chopped finely
• 2 T coconut oil (you can also use canola or olive oil)
• 4 T unsweetened coconut flakes
• 2 cloves garlic, minced
• 1 bag baby spinach
• 1/2 ripe avocado, cut into thin slices or into cubes

Instructions

Preheat the oven to 350 degrees Fahrenheit. Cut the salmon into individual portions (about 4-6 ounces).

Combine the chopped walnuts and parsley or cilantro on a plate. Press both sides of each salmon piece into the mixture. Cover any spots that the nuts don’t adhere to with more of the mixture, pressing firmly to coat the filets.

Heat 1 T oil over medium heat in a skillet. Add the crusted salmon and cook until golden brown and cooked to desired doneness. Depending on the thickness of the filet, this will be between 3-5 minutes per side. Remove the salmon to a plate.

Place coconut flakes on a rimmed baking sheet and place in the oven. Cook until just golden brown, 3-5 minutes. Keep an eye on it, as it will burn quickly!

Wipe out the skillet you used for the salmon, and add remaining 1 T of oil. Return the skillet to medium heat.

Add chopped garlic and let cook for 30 seconds, until it becomes fragrant but does not brown. Start adding the spinach a handful at a time. As the spinach cooks down, you can continue to add more to the pan. Cook until just wilted and divide among serving plates.

Top each bed of spinach with a salmon filet. Add avocado to each plate and finish with about 1 T of toasted coconut over the top.