Kale, Roasted Root Vegetables and Salmon Salad
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Serves: 2 servings
 
Ingredients
Paprika & Garlic Salmon
  • 2 x 175g Salmon fillets
  • 1 tsp smoked paprika
  • 2 cloves of crushed garlic
  • 1 tbs olive oil
  • Sea salt and black pepper
Kale Salad
  • 3 Stems of washed Kale (Discard stems and keep leaves)
  • 1 red pepper
  • ½ red onion
  • 2 whole lemons
  • 2 tbs olive oil
  • 2 tbs balsamic vinegar
  • Sea salt and black pepper
For the root vegetables
  • 2 Carrots
  • ¼ Butternut Squash (approx 350g)
  • ½ red onion
  • 1 tbs whole grain mustard
  • 2 tbs olive oil
  • 1 tbs honey
  • 2 cloves crushed garlic
  • Salt and Pepper
Optional (but recommended!)
  • Drizzle tahini over the top and scatter over white sesame seeds
Instructions
Salmon
  1. Marinade the salmon by combining all the ingredients together and rubbing it into the fillets.
  2. You can either cook them straight away or leave them in the fridge for the next day.
  3. When ready - Wrap in foil and bake for 15 minutes at a preheated 180-degree oven (medium cooked).
Root Vegetable Kale Salad
  1. Pre-heat the oven to 180 degrees.
  2. Remove the leaves from the kale stems (discard stems) and then chop roughly into smaller pieces, place in a bowl.
  3. Dice the red pepper and thinly slice the raw onion. Add to the bowl.
  4. Add the lemon juice, olive oil, balsamic vinegar, salt and pepper - mix well and put in the fridge.
  5. Prepare the roasted root veg by chopping the carrots and squash and red onion into equal sized chunks. (You can keep skin on squash).
  6. Add to a roasting tray with the mustard, honey, olive oil, garlic, salt and pepper. Mix well.
  7. Roast for 30 minutes until starting to crisp.
  8. Add the vegetables to the kale salad and mix.
Recipe by Wellness & Travel Blogger at https://carlyneave.com/kale-roasted-salmon-root-veg-salad/