Baked salmon
with kale, pomegranate and roasted pumpkin salad
Paleo, gluten free, wheat free, grain free, dairy free
What you'll need serves 4 for the salad 4 fish fillets, salmon, barramundi or whiting 1 large bunch kale, finely shredded 1 red asian shallot, finely sliced 1 pomegranate 4 slices pumpkin lime and juice of 1 lemon for the dressing 1 tbs apple cider vinegar 1 1/2 tbs pure maple syrup | How to make it Place pumpkin on lined baking trays and bake for 20 minutes until cooked. Meanwhile, combine kale and lemon juice. In a separate bowl, combine dressing ingredients with lemon and kale and set aside to allow the kale to wilt. Once pumpkin is cooked combine with kale mixture, shallot, pomegranate and lemon rind. Place fish fillets on lined baking paper and garnish with sea salt flakes. Cook for 10 minutes, or to your liking before swapping to grill to allow the skin to become crisp. Serve fish with kale salad. |