As a 3rd generation cook, baker, healer, Megon Dee-Cave of Oracle Infused Wellness, has been using flower as her herb of choice. Since cooking is her love language, we couldn’t wait to share her latest recipe with a #LEVOmade flower-infusion.

This smokey citrus salmon recipe calls for a citrus marinade and a flower-infused olive oil. Cook with it or drizzle it on top for an easy way to consume your favorite flower. Check out the recipe below.

Simple pan-seared salmon gets a fresh elevated lift from Tangie and Herb flower-infused olive oil. It’s a perfect match for balsamic roasted brussel sprouts! – Chef Megon

2 (10 oz) pieces of salmon
2 tsp. olive oil
1⁄2 cup orange juice
1⁄4 cup lemon juice
1⁄4 cup lime juice
2 garlic cloves, minced
3 Tablespoons soy sauce
1⁄4 cup brown sugar
2 Tbsp. #LEVOmade flower-infused olive oil
Orange slices (garnish)


Pack LEVO Pod with a combined 2-3 tablespoon of dried flower of choice.

Begin infuse cycle at 160-175 F for 120 minutes in olive oil.


In a medium bowl whisk together orange juice, lemon juice, lime juice, garlic, soy sauce and brown sugar. Set
citrus marinade aside.

In pan, heat 2 tsp. of olive oil on medium until hot.

Pat the fish dry with paper towel. Transfer to cutting board skin down.

Season fish with salt and pepper on both sides.

Add seasoned fish to pan, skinless side down and cook 4 to 5 minutes on each side. Turn heat on low and add citrus
marinade allowing to cook for 4 minutes.

Remove from fish pan and drizzle with #LEVOmade infused olive oil. Garnish and serve.

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