Baked Salmon Salad

A warm salad is a great way to work your veggies and leafy greens into your diet in the cooler seasons.

Serves: 2                Prep time: 30 minutes                  Cook time: 20-25 minutes

Ingredients:

Salmon

2 Ib salmon

1 Tbsp. balsamic vinegar

1 Tbsp. maple syrup

½ Tbsp. olive oil

Dressing 
2 Tbsp. olive or avocado oil

2 Tbsp. balsamic vinegar

1 Tbsp. maple syrup

2-3 cloves of garlic minced

pepper

Salad

4-6 kale leaves

1 large or 2 small yellow onions sliced

1 cup of mushrooms sliced

2 apples halved and sliced

8 walnuts chopped

½ cup uncooked quinoa

Instructions:

1. Preheat oven to 400 degrees F. Rinse the salmon, pat dry and place on a baking sheet with tinfoil or reusable cooking sheet. Prepare the salmon sauce and spoon onto salmon, coating completely. Top with pepper. Place in the oven once preheated for 20-30 minutes. Middle of the salmon should flake nicely but still be a nice pink colour.

2. Prepare onions, mushrooms and apples and place in a frying pan with 1 Tbsp. olive oil, on low heat. Cook slowly, we want to avoid frying. Stir occasionally.

3. Cook quinoa in a sauce pan with 1 cup of water. Cook until water is absorbed. About 10 minutes.

4. Remove stems, and wash kale. Chop finely and place in a bowl.

5. Mix together the kale, quinoa and salad dressing. Top with the onion, mushrooms and apples once soft, and finish off with the salmon on top with some freshly ground pepper.