Ingredients:
- 2 salmon fillets
- 2 tbsp Big Haole’s Blackened
- 1 tbsp olive oil
- 1 cup cooked quinoa
- 2 cups kale, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Prepare the Salmon:
- Rub salmon fillets with olive oil and generously coat with Big Haole’s Blackened seasoning.
- Cook the Salmon:
- Heat a non-stick skillet over medium heat. Cook salmon for 3-4 minutes per side until blackened and flaky.
- Prepare the Kale:
- Sauté kale in a small amount of olive oil until tender. Season with lemon juice, salt, and pepper.
- Assemble the Dish:
- Serve the salmon over a bed of quinoa and kale. Garnish with a lemon wedge for extra zest.
