3cupsorganic red kalerib/stem removed and chopped into bite-sized pieces
2Tablespoonssliced almondsmine were toasted, raw works as well
Preheat oven to BROIL.
Place the asparagus and bell pepper strips (or chunks) on a baking sheet. Drizzle with olive oil and sprinkle with thyme, sea salt and pepper and toss to thoroughly coat.
Add the salmon fillets to the baking sheet. Brush with olive oil and sprinkle with thyme, sea salt and pepper. Sprinkle the lemon zest over the entire baking sheet to cover the vegetables and salmon.
Place in the oven for 5 minutes. Remove from oven and flip the vegetables over. Return to the oven and broil for an additional 5 minutes, or until the salmon is cooked to your liking. (145 degrees internal temperature).
Remove the salmon and vegetables and set aside to cool for 5 to 10 minutes.
While the salmon is resting, mix the vinaigrette together in a small bowl. Pour over the chopped kale in a large bowl and toss to thoroughly coat.
Add the broiled asparagus and bell peppers to the bowl, toss to combine.
Divide the salad into two bowls. Top with a salmon filet, sprinkle with toasted almond slices and serve.
The bell pepper can be chopped, diced or sliced however you like. It can also be added to the salad raw if you prefer.
I used organic red kale, but any variety will work.
If you do not like almonds, feel free to substitute a different type of nut.
The asparagus can be boiled instead of broiled if you prefer. I love the charred flavor!
I love the way the citrus vinaigrette tastes with the kale, but feel free to substitute a different dressing if you like. Cilantro Lime Dressing would be delicious!
total carbs 20 - 7 fiber = 14 net carbs. The majority of those carbs are coming from the asparagus, bell pepper, kale and lemon.