Name: Honey-Garlic Salmon with Chopped Kale Salad
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 tbsp Honey; 2 Garlic Cloves ((Minced)); 1 Lemon ((½ juiced, ½ cut into wedges)); ¼ tsp Sea Salt; ⅛ Freshly Ground Black Pepper; 1 lb Salmon Fillet; 8 oz Kale ((Destemmed and finely chopped)); 2 Bell Peppers ((Cut into ½-inch dice)); 2 Avocados ((Cut into ½-inch dice)); 2 tbsp Hemp Seeds; 1 Garlic Cloves ((minced)); ½ Shallot ((finely diced)); 2 tbsp Champagne Wine Vinegar; 2 tsp Honey; ½ tsp Dijon Mustard; ⅛ tsp Sea Salt; ⅛ tsp Freshly Ground Black Pepper; ¼ cup Extra-Virgin Olive Oil

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Honey-Garlic Salmon with Chopped Kale Salad

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Prep Time 10 mins

Cook Time 20 mins

Course Entrée, Salad

Servings 4

Equipment

Oven
Sheet Pan
Unbleached Parchment Paper
Bowls
Whisk

Ingredients

1 tbsp Honey
2 Garlic Cloves (Minced)
1 Lemon (½ juiced, ½ cut into wedges)
¼ tsp Sea Salt
⅛ Freshly Ground Black Pepper
1 lb Salmon Fillet
8 oz Kale (Destemmed and finely chopped)
2 Bell Peppers (Cut into ½-inch dice)
2 Avocados (Cut into ½-inch dice)
2 tbsp Hemp Seeds

Champagne Vinaigrette

1 Garlic Cloves (minced)
½ Shallot (finely diced)
2 tbsp Champagne Wine Vinegar
2 tsp Honey
½ tsp Dijon Mustard
⅛ tsp Sea Salt
⅛ tsp Freshly Ground Black Pepper
¼ cup Extra-Virgin Olive Oil

Instructions

Preheat the oven to 425°F and cover a sheet pan with unbleached parchment paper.
In a small bowl, whisk together 1 tablespoon honey, 2 garlic cloves, and the lemon juice. Brush the salmon with the honey dressing and season with ¼ tsp salt and ⅛ tsp pepper. Bake the salmon, skin-side down, for about 20 minutes, or until it flakes easily with a fork.

While the Salmon is Baking

In a small bowl, whisk together 1 garlic clove, the ½ shallot, 2 tablespoons of vinegar, 2 teaspoon honey, ½ teaspoon Dijon mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Gradually whisk in the ¼ cup olive oil until the dressing emulsifies. This is the Champagne Vinaigrette.
In a medium bowl, combine the chopped kale, Champagne Vinaigrette, bell peppers, avocados, and hemp seeds. Mix well.

After the Salmon is Done Baking

Add the kale salad and salmon to 4 plates. Serve with the lemon wedges.

Notes

Per Serving: Calories: 455; Fat: 31g; Protein: 27g; Total Carbs: 23g; Fiber: 9g; Sodium: 419mg; Iron: 3mg

Keyword Dairy-Free, Gluten-Free