Roasted Salmon with Quinoa and Kale

Ingredients

• 180g Raw wild-caught sockeye salmon
• 118g Kale, frozen, cooked, boiled
• 65g Quinoa flour

Method

1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. 2Prepare the quinoa: In a pot, bring 1.5 cups water to a boil. Add 65g dry quinoa flour (or use whole grain quinoa if available), reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside. (Note: quinoa flour will cook faster; adjust water ratio to 1:1 and cook 5-7 minutes)
3. 3While quinoa cooks, pat the 180g salmon fillet dry with paper towels. Season both sides generously with salt, pepper, and any preferred seasonings (garlic powder, lemon, dill, or paprika work well).
4. 4Place the salmon skin-side down on the prepared baking sheet. Roast in the preheated oven for 12-15 minutes until the flesh is opaque and flakes easily with a fork (internal temp should reach 145°F/63°C). The salmon is done when the thickest part separates easily.
5. 5While salmon roasts, prepare the kale: Heat a skillet over medium heat with a small splash of water or use cooking spray to prevent sticking. Add the 118g frozen cooked kale, breaking it up with a spoon. Warm for 3-4 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste.
6. 6Assemble your plate: Place the cooked quinoa as the base, top with the roasted salmon fillet, and add the warm kale on the side.
7. 7Optional: Finish the salmon with a squeeze of fresh lemon juice and a light drizzle of olive oil (if desired, though not needed for macros).
8. 8Serve immediately while hot. Total preparation and cooking time: approximately 25 minutes.