- 1 bag 10oz kale, cut
- 4 3-4 oz each salmon filets
- 1 blood orange peeled and thinly sliced
- 2 Tbs extra virgin olive oil
- 1 cup cherry tomatoes
- 2 tbs pecans
- 1 tsp garlic salt
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 350, line baking sheet with aluminum foil.
Place kale on the baking sheet, then nestle the 4 salmon fillets in the middle/center on top of the kale.
Next place slices of blood orange on top of salmon fillets, then drizzle olive oil over the kale and salmon.
Place cherry tomatoes and pecans around the salmon, sprinkle with garlic salt, salt and pepper and bake for 20-25 minutes, until the salmon is cooked through. Remove from oven and allow to cool for 5 minutes, then enjoy!
Serving: 1g | Calories: 266kcal | Carbohydrates: 2g | Protein: 20g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 54mg | Sodium: 1032mg | Fiber: 1g | Sugar: 1g