Crispy Skin Salmon with Roasted Beet, Kale and Orange Salad

Preheat oven to 200C. Peel beetroot and cut into small wedges. Zest the orange and then peel and cut into round slices. Remove and discard kale stems, then tear into chunks.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Place beetroot on a lined oven tray and drizzle over olive oil and salt and pepper. Bake in the oven for 25 minutes, until tender. Toss kale with olive oil, salt and pepper. With 10 minutes remaining on the beetroot cooking time, add kale to oven, cooking for 10 minutes, until crisp on edges and slightly browned.

Tip! Keep an eye on the Kale, it can burn quickly.

Place quinoa in a fine sieve/colander and rinse well under cold water. Add quinoa to a pot with 1.5 cups water and bring to the boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until all liquid has been absorbed and quinoa is tender and fluffy.

In a small bowl or jar, add honey balsamic vinegar, orange zest and 2 tablespoons of olive oil. Season with salt and pepper and mix well.

Add 1-2 tablespoons of olive oil to a frying pan. Heat on medium-high heat until oil is hot. Add salmon fillets, skin side down into oil (you should hear an impressive sizzle). Cover and cook on this heat for 3 minutes. Flip and cook the other side uncovered for 2-3 minutes.

Tip! You don’t want to cover it when the fillet is frying skin side up because you could risk losing crunch in the skin.

Mix a few teaspoons of the dressing into the quinoa and stir through. Add the kale, beetroot and orange slices to the quinoa and toss. Divide the quinoa and veg between serving plates and top with the crispy skin salmon. Drizzle dish with the remaining dressing (to taste).

Preheat oven to 200C. Peel beetroot and cut into small wedges. Zest the orange and then peel and cut into round slices. Remove and discard kale stems, then tear into chunks.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Place beetroot on a lined oven tray and drizzle over olive oil and salt and pepper. Bake in the oven for 25 minutes, until tender. Toss kale with olive oil, salt and pepper. With 10 minutes remaining on the beetroot cooking time, add kale to oven, cooking for 10 minutes, until crisp on edges and slightly browned.

Tip! Keep an eye on the Kale, it can burn quickly.

Place quinoa in a fine sieve/colander and rinse well under cold water. Add quinoa to a pot with 1.5 cups water and bring to the boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until all liquid has been absorbed and quinoa is tender and fluffy.

In a small bowl or jar, add honey balsamic vinegar, orange zest and 2 tablespoons of olive oil. Season with salt and pepper and mix well.

Add 1-2 tablespoons of olive oil to a frying pan. Heat on medium-high heat until oil is hot. Add salmon fillets, skin side down into oil (you should hear an impressive sizzle). Cover and cook on this heat for 3 minutes. Flip and cook the other side uncovered for 2-3 minutes.

Tip! You don’t want to cover it when the fillet is frying skin side up because you could risk losing crunch in the skin.

Mix a few teaspoons of the dressing into the quinoa and stir through. Add the kale, beetroot and orange slices to the quinoa and toss. Divide the quinoa and veg between serving plates and top with the crispy skin salmon. Drizzle dish with the remaining dressing (to taste).