Lemon Dill Salmon over Kale Salad
Lemon Dill Salmon over kale with roasted bell peppers
1-4 oz wild salmon filet
1 clove garlic, minced
2 tsp dill (fresh or dried)
pepper and sea salt to taste
1 bell pepper, color of your choice, sliced into pieces
Preheat oven to 350. Place salmon on lined cookie sheet. Add garlic, dill, sea salt and pepper and squeeze lemon over top. Place bell pepper along side salmon.
Bake about 5-7 minutes or until pink in the center. Place on Broil for 2-3 minutes to brown top of salmon and bell peppers.
*I always Pull when you think there are a few more minutes to cook and allow to continue cooking on the pan for a few minutes outside the oven. This ensures moisture. 🙂
Prepare kale salad with toppings of your choice. Toss with Dijon Lemon Dill Dressing and roasted bell peppers.
Dijon Lemon Dill Dressing
Juice of 1/2 lemon
2 tbsp Dijon mustard
1 clove garlic minced
2 tsp dill, 2 tbsp water
1 packet Lemon Meringue Flex Flavor
Simply Mix and toss salad. Top off with Salmon and enjoy! 😋