1/8tspsalt or just a pinch will do (I normally don’t put salt, it’s a preference 😉)
1/8tspfreshly ground black pepper (same, can be just a pinch)
1 1/2cupThinly sliced Purple Flowering Kale (can be any type of Kale)
1/2cupCooked quinoa
2 1/2tsbpLemon juice (can be lesser or slightly more, up to you how sour you want your salad to be)
5pcsSeedless red grapes, halved
3pcsCherry tomatoes, halved (Optional)
Instructions
Preheat the oven to 425°F or 230 degrees°C
Place the salmon on a foil-lined baking sheet coated with 1 tsp olive oil. Rub evenly with salt, and pepper. Bake it for max 10 minutes or until fish flakes easily when you tested it with a fork.
For the salad, combine kale, quinoa, lemon juice, and grapes in a bowl; toss to combine. Let it sit for about 5-10 minutes so the flavor will be combined all together.