Ingredients
2x Salmon Fillets (or fish of choice)
2 Large handfuls of Kale
Winter vegetables of choice, I went for:
Parsnip
Sprouts
Cauliflower
Squash
Mushrooms
Onion
Sprinkle of Pecan Nuts
Pomegranate Seeds
Olive Oil
Salt and Pepper
Juice of 1 Lime
1tbsp Tahini
Juice of 1 Lime
2tsp Soy Sauce or Tamari
Chilli Flakes
Chop the parsnip and the portion of squash you would like. Place on a baking tray, drizzle in olive oil and roast in the oven on 180c for 30 minutes.
Meanwhile, chop the other vegetables. These will take slightly less time to cook.
Spread the remaining chopped vegetables on a separate baking tray. Again, add a drizzle of olive oil and season with salt and pepper. Roast for 15 minutes.
Cook the salmon to preference - pan frying or baking are my favourite options. I always add lime to mine too!
Make the dressing by combining the tahini, soy and lime juice and mixing well.
Rinse the kale, evenly spread across a baking tray and add a generous amount of (yes you guessed it, more) lime juice. Season with salt and pepper and drizzle in olive oil. Bake for a few minutes until crispy.
Build your salad!
Remove all of the veggies and the salmon from the oven.
Combine the kale with the other roasted vegetables then spoon onto both plates to make the base for your salads.
Add the cooked salmon, sprinkle over the nuts and pomegranate seeds and then drizzle over the dressing.
Winter salmon salad, sorted!