• Preheat oven to 400 degrees.
• Place fillets on a parchment-lined baking sheet. Drizzle with the oil and season with salt and pepper
• Bake for 10-15 minutes, depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
• In a small bowl combine all the ingredients for the salsa.
• Serve fish topped with salsa.
• Notes: For smaller amounts, salmon can also be pan cooked with a bit of avocado oil.

• Heat skillet to medium high heat and add in olive oil
• Sear each piece of salmon for a few minutes - skin side up (can remove the skin, only sear presentation side). Remove salmon from pan and set aside.
• Drain any excess oil and add in half of the butter. Add in garlic and sauté for about 20 seconds. Add in the wine, rest of butter, lemon juice, zest, half of the parsley, and capers.
• Add salmon back into the pan, skin side down, and cover. Continue cooking salmon for a few more minutes. Remove salmon once cooked to 145 degrees and remove 3/4 of the sauce from the pan.
• Leave about 1/4 cup of sauce in the pan, add in fresh spinach and toss in sauce. Sauté for 2 minutes or until cooked through.

• Make sure tofu is well-drained and as dry as possible before adding to marinade.
• In a large bowl, whisk together the marinade ingredients. Add in the cubed tofu. Coat well and allow to marinate for at least 15 minutes, turning often.
• Meanwhile, pre-heat the oven to 400 degrees and line a baking sheet(s) with parchment paper.
• Transfer tofu to baking sheet and bake for 20-25 minutes.
• Remove from oven and sprinkle with sesame oil. Toss and serve.

Fish

• Make sure fish is at room temperature. Heat 2 tbs of oil in saute pan over high heat. Salt and pepper fish on both sides. In batches sear fish for 2-3 minutes on each side adding more oil each time. Set aside on plate. Make sure pan is hot before adding more fish.
• If you are cooking a previously frozen fish, skip the searing.

Sauce

• Saute the onion and garlic until translucent, then add the red bell pepper stripes
• Add tomato paste and spices and stir until just starting to brown and very fragrant.
• Then add the can of crushed tomatoes, the chickpeas and water
• Stir well – let cook covered for 10 minutes.
• Gently place the fish in a pyrex baking dish and pour sauce over. Bake in 375 oven for 7-10 minutes. remove and sprinkle with cilantro and mint.