Salmon fillets marinated in fresh rosemary, thyme, parsley, and garlic, then oven-baked until tender and aromatic. The fish sits alongside a hearty kale quinoa, built with sautéed red onion, garlic, and julienned carrots folded through fluffy quinoa. Maple-glazed carrots roasted to a light caramelized finish round out the plate. Each component brings real texture and flavour, from the herb-bright salmon to the earthy, satisfying grains.

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

Sulphites.