Low Carb Roasted Salmon & Apple Fennel Salad


  • 1 lb. wild salmon
  • 3 cups kale
  • 2 cloves garlic
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp pink sea salt

Apple Fennel Salad

  • 1 organic apple, diced
  • 1 fennel bulb, sliced
  • 1/3 cup pomegranate seeds
  • 2 tsp apple cider vinegar


  1. Lightly rub salmon with olive oil and sea salt, set aside
  2. In a bowl combine apple and fennel, pomegranate seeds, and apple cider vinegar
  3. Toss and set aside
  4. Massage kale with olive oil
  5. In a skillet heat 1/2 tbsp olive oil and garlic
  6. Add in kale and sauté until wilted, sprinkle with sea salt as desired
  7. While cooking kale, place oven on broiler (high) and place salmon into the oven
  8. Broil for 7-9 minutes based on size of your fish
  9. Plate by placing kale down, salmon on top, and apple fennel salad to garnish
  10. Serve & enjoy!

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