Atlantic salmon fillets baked in a bright maple Dijon glaze with fresh thyme and garlic, served over a bed of fluffy quinoa tossed with sautéed kale, red onion, and julienned carrots. A tangy Caesar yogurt sauce made with Greek yogurt, Parmesan, and Worcestershire rounds out the plate. Every element is built for flavour without compromise, fitting cleanly into a keto routine that never feels restrictive.

Salmon fillet, quinoa, kale, carrots, red onion, plain Greek yogurt, Dijon mustard, Worcestershire sauce, Parmesan cheese, olive oil, sunflower oil, lemon juice, maple syrup, garlic, thyme, kosher salt, black pepper.

Milk, fish, egg, wheat, mustard, sulphites.