Introduction

Your brain is kind of a big deal.

Did you know that the foods you eat actually play a role in keeping your brain healthy and can help improve certain mental tasks, like memory and concentration? And there isn’t just one - research shows that the best ones are the same ones that protect your heart and blood vessels, including : Green, leafy vegetables, fish, berries, coffee, and nuts!

Today we’re sharing a recipe that’s rich with fatty acids to help boost your brain power.

Servings: 4 Prep Time: 20 mins Serving Size: 1 filet, plus salad Cook Time: 10 mins

Ingredients

1/4 cup toasted walnuts, divided
2 1/2 tablespoons extra-virgin olive oil, divided
1 ounce grated fresh Parmigiano-Reggiano cheese (about 1/4 cup), divided
1 1/2 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1 teaspoon water
1 teaspoon minced fresh garlic
1/2 teaspoon kosher salt, divided
4 (6-oz.) wild salmon fillets (about 1 in. thick)
1/4 teaspoon freshly ground black pepper
4 cups baby kale
4 cups baby spinach
1 cup thinly sliced ripe pear

Nutrition Profile

Calories: 427

Fat: 21g Protein: 44g Carbs: 15g Fiber: 4g Sugar: 7g

Cholesterol: 89mg Sodium: 571mg

Notes

Feel free to replace the walnuts with your favorite nut instead!

Directions

Preheat oven to 425°F.

Finely chop or grind 2 tablespoons walnuts. Combine finely chopped walnuts, 2 tablespoons of olive oil, 2 tablespoons cheese, and next 5 ingredients (through 1 teaspoon water) in a small bowl. Add garlic and 1/4 teaspoon salt, stirring with a whisk.

Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Heat a large cast-iron skillet over high. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add salmon, skin side down; cook 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven (salmon should still be skin side down). Bake for 4 to 5 minutes or until desired degree of doneness.

Combine kale, spinach, and pear in a large bowl. Add 4 tablespoons dressing; toss to coat. Divide kale mixture evenly among 4 plates, and sprinkle evenly with remaining 2 tablespoons cheese and remaining 2 tablespoons walnuts. Top each salad with 1 fillet. Drizzle fillets evenly with remaining dressing.