3 ounces Salmon, skin removed
Fresh Black Pepper
21 Seasoning Salute
1 Tbs Natural Peanut Butter
1 Pinch lemon zest (optional)
1/2 Lemon, juiced
3 Cups kale leaves, very thinly sliced
2/3 cup canned chickpeas, rinsed and drained
Heat oven to 450°.
Season salmon liberally with pepper & 21 Seasing Salute and place on a sheet pan lined with parchment paper.
Roast 7 to 10 minutes (the thicker your fillet, the longer it will take) for medium rare.
In a bowl, whisk together peanut butter, zest, and juice. Add kale and massage leaves with your hands until kale softens, about 2 minutes. Toss in chickpeas.
Serve salad topped with salmon.
Pro Tip: Preparing this the night before and letting it sit in the fridge until lunch will soften the kale leaves and make it even more delicious.
NUTRITION PER SERVING
523 calories 17 g fat (3 g saturated) 59 g carbs 6 g sugar 13 g fiber 39 g protein