Recipe courtesy of Joel Fuhrman, MD 


4 oz. Salmon

freshly ground pepper

1 tsp. freshly grounded ginger root 

juice of 1 lemon

2 ripe tomatoes, chopped 

1 medium zucchini 

2 cups sliced mushrooms

1 medium red onion, sliced 

1 clove garlic

4 cups coarsely chopped mustard greens or swiss chard 

4 sheets aluminum foil 

small amount of olive oil spray 

Preheat oven to 450 degrees. Place the salmon fillets in a glass baking dish and add pepper, grated ginger, and lemon juice. In a large bowl, mix tomatoes, zucchini, mushrooms, red onion and garlic. Fold each square of foil over to make a square of double thickness. Brush the center portion of each square with a small amount of olive oil. On each square, place 1 c. mustard greens, one salmon fillet and one quarter of the tomato/vegetable mixture.