Salmon fillets marinated in fresh rosemary, thyme, parsley, and garlic, then oven-baked until tender and flaky. Underneath, a bed of quinoa tossed with sautéed kale, red onion, and shredded carrot brings earthy texture to every forkful. Maple-glazed carrots cut into half-moons round out the plate with a touch of natural sweetness. Built for your clean bulk, this is a nutrient-dense plate that delivers serious flavour without cutting corners.

Salmon fillet, quinoa, kale, carrots, red onion, fresh parsley, fresh rosemary, fresh thyme, dried thyme, dried oregano, olive oil, sunflower oil, apple cider vinegar, lemon juice, maple syrup, paprika, red chili flakes, garlic, black pepper, kosher salt.

Sulphites.