1. Preheat oven to 475° Fahrenheit. Place the salmon in the oven and roast until the salmon is rare inside. Season to taste with Himalayan sea salt and pepper.

2. Heat the coconut oil in a large skillet. Add the ginger and sauté over medium heat for 5 minutes.

3. Add the kale, sauté, stirring constantly for 5 minutes.

4. Add the coconut milk and season with Himalayan sea salt and pepper. Bring to a boil. Cover and reduce the heat, and simmer until kale is tender.

5. Put the kale on a plate and place the salmon on top. Add in blueberries on top if desired.

Serving Size = 3 ounces salmon, 2 cups kale and 1 cup blueberries