A healthy and delicious dinner that’s great to help you recover quicker when you’re sick. Enjoy.
1/2 Skin-On Wild Salmon Fillet
1 Whole Egg, Beaten
Seasoned Breadcrumbs
1/2 Cup Sharp Cheddar Cheese, Grated
Fresh Basil Leaves, Washed
Baby Spinach Leaves, Washed (optional)
Sesame Seeds, Toasted
1/2 Shallot, Peeled And Thinly Sliced
2 Garlic Cloves, Peeled And Smashed
Parmesan Cheese, Grated
Tomato Paste
White Balsamic Vinegar
Salt and Pepper, to taste
Olive Oil
2 Lemon Slices
1/2 Cup Kale, Washed, With Leaves Torn
1/4 Fennel Bulb, Washed, Cored, And Sliced
Dried Parsley Flakes, to taste
For the salmon:
1. On a plate, combine seasoned breadcrumbs and grated sharp cheddar cheese.
2. Dredge the salmon fillet in the beaten egg mixture, let the excess drip off, and dredge in the breadcrumbs mixture.
3. Heat some oil in a skillet, and sear the salmon fillet until the bottom is crisp and golden brown. Flip, and repeat with the other side.
4. Remove from skillet.
For the basil pesto:
1. In a food processor, grind together fresh basil leaves, baby spinach (if using), toasted sesame seeds, thinly sliced shallot, smashed garlic, grated Parmesan cheese, tomato paste, and white balsamic vinegar.
2. With the machine running, slowly stream in some olive oil until it becomes a smooth sauce.
3. Season with salt and pepper, and pulse one more time.
For the finished dinner package:
1. Preheat the oven to 350 degrees F.
2. Lay a piece of tinfoil flat down, and place the lemon slices in the middle next to each other horizontally. Place some kale and fennel over them, and then place the salmon on top. Spread on basil pesto, season with dried parsley flakes, and drizzle on more olive oil. Fold the tinfoil so that two opposite sides are folded into the middle, and fold over the other two sides the same way so that the tinfoil is completely sealed.
3. Bake for about 10 minutes.
4. Remove from oven, and let cool. Unwrap, serve in tinfoil, and enjoy.
Yields: 1 dinner package
The Mince Master 
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