Herb Salmon with Baby Kale Salad

This is a recipe adapted from September 2014 issue of Canadian Living. I was recently introduced to this magazine by some coworkers and was floored at the quality of content - recipes, parenting, home decor. There was a section on "15 minute" recipes and I decided to try this appetizing meal since for the most part I had the ingredients.

Herbed Salmon

Ingredients:

• 2 salmon fillets
• 1 tbsp chopped fresh parsley
• 1 tsp olive oil
• pinch of salt and pepper

Directions:

1. Preheat oven to 425 degrees Farenheit. 
2. Mix olive oil and fresh parsley in a mixing bowl.
3. Place salmon on a greased (with olive oil) sheet of aluminum foil.
4. Lightly season salmon with salt and pepper

Baby Kale Salad

Ingredients:

• 4 cups of baby kale (I chose a spring mix with baby spinach and chard)
• 1 tbsp olive oil
• 1/2 tbsp red wine vinegar
• pinch of salt and pepper
• 1 can of mandarin oranges (drained, for a healthy alternative use ones that are in its own juices rather than the syrup option)

Directions:

1. In a small, mix olive oil, wine vinegar, salt and pepper.
2. Add to larger salad bow along with mandarin oranges and baby kale salad mix.

Serve!

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