Recipe online: https://jjvirgin.com/docs/pdfs/MARK-HYMAN-RECIPE.pdf
- 2 medium red onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
- 4 (4-6 ounces) fillets of salmon
- 8 cups arugula
- ¼ cup chopped fresh parsley
- Juice of ½ lemon
- 1 lemon, cut into 4 wedges
Eastington@Paddington 
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