¼ cup olive oil

2 leeks, white part and two inches of green part

1 fennel bulb, finely chopped

1 tablespoon fresh thyme, finely chopped

3 cups baby spinach, roughly chopped

1 cup coconut milk

¼ cup lemon juice, freshly squeezed

¼ teaspoon celtic sea salt

¼ cup olive oil

Thyme  Wild Salmon                  

1 pound wild  salmon

12 sprigs thyme

1 tablespoon olive oil

1 teaspoon celtic sea salt



Heat olive oil in a large skillet

Saute leeks and fennel for 6-8 minutes until soft

Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted

Stir coconut milk into mixture

Transfer mixture to a Vitamix and puree on highest speed until smooth

Blend in lemon juice and salt

While Vitamix is running on medium speed, slowly drizzle in olive oil

Serve over salmon or veggies

Thyme  Wild Salmon

Heat oven to 500°

Rinse salmon and pat dry

Place salmon on a parchment paper lined baking sheet

Place thyme leaves underneath salmon

Rub salmon with olive oil and sprinkle with salt

Turn off oven and place salmon in hot oven, baking for 10-12 minutes, until just pink on the very inside