Instructions
Preheat the oven to 400°. In a baking dish, add your kale leaves (tear them into bite-sized pieces. Not too small as they will shrink when you heat them). Toss 1/2 the oil on the kale ane sprinkle with sea salt. Massage the kale and coat it all with the oil. Don't skip this part.
Pour the cooked quinoa over the kale. Place the dish in the oven and cook for 8-10 minutes. The goal is for the kale and quinoa to crisp up (not burn).
Prepare the salmon by rubbing the remaining oil and adding the rest of the sea salt. When the kale/quinoa is done, place the salmon (skin side up) on top of the kale and quinoa.
Place the dish back in the oven and bake for 6-8 minutes for medium doneness. Let cool for 2 minutes, remove the skin from the salmon, plate it all, and enjoy!
Ingredients
2 cups Kale Leaves (stems removed)
2 Tbsp Avocado Oil (divided)
1 tsp Sea Salt (divided)
3/4 cup Quinoa (cooked)
10 oz Salmon Fillet (2 filets, skin on)
Instructions
Preheat the oven to 400°. In a baking dish, add your kale leaves (tear them into bite-sized pieces. Not too small as they will shrink when you heat them). Toss 1/2 the oil on the kale ane sprinkle with sea salt. Massage the kale and coat it all with the oil. Don't skip this part.
Pour the cooked quinoa over the kale. Place the dish in the oven and cook for 8-10 minutes. The goal is for the kale and quinoa to crisp up (not burn).
Prepare the salmon by rubbing the remaining oil and adding the rest of the sea salt. When the kale/quinoa is done, place the salmon (skin side up) on top of the kale and quinoa.
Place the dish back in the oven and bake for 6-8 minutes for medium doneness. Let cool for 2 minutes, remove the skin from the salmon, plate it all, and enjoy!
