Measure out 1 cup of coarse sea salt and 2 tablespoons of pink Himalayan salt.
1 cup coarse sea salt, 2 tablespoons pink Himalayan salt
Combine the salts in a mixing bowl and use a fork or whisk to blend thoroughly until evenly mixed, with a consistent color and texture.
1 cup coarse sea salt, 2 tablespoons pink Himalayan salt
Spread the salt mixture evenly onto a baking sheet lined with parchment paper, creating a thin, uniform layer.
1 cup coarse sea salt, 2 tablespoons pink Himalayan salt
Place the baking sheet in a preheated oven at 150°C (300°F) and bake for 5-7 minutes, or until the salts are dry and lightly fragrant, stirring once halfway through.
Remove from oven and let cool completely. Use a fork to break up any clumps and ensure an even, granular consistency.
Transfer the pink salt to a clean jar or airtight container for storage. Use as a vibrant seasoning on salads, roasted vegetables, or meats.
