Salmon fillets marinated in fresh rosemary, thyme, parsley, and garlic, then oven-baked until tender and flaky. The herb-crusted fish sits alongside kale quinoa tossed with sautéed red onion and julienned carrots, plus glazed carrots finished with maple syrup and apple cider vinegar for a subtle sweet tang. Each component brings texture and colour to the plate. Built for your lean muscle goals, this is real food that earns a spot in your weekly rotation.

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

Sulphites.