Salmon-
Ingredients:
1 tbsp basil
1 tbsp parsley
1 tsp thyme
1/2 tsp rosemary
1 green onion
3 large garlic cloves
All finely minced

4 portions of salmon
Juice of 1 lemon
1/4 cup good olive oil
Salt & pepper

Dressing
Any herbs may be used to make the dressing.
Mixed into an emulsified dressing and allow to sit and combine for at least 30 minutes. Keeps well for a week.

Preheat oven to 275°
Rub herb dressing liberally over salmon portions. Allow to sit for at least 10 minutes, but no more than 20 because the acid in the dressing will actually begin to “cook” the fish. Roast on a silpat or greased foil wrapped baking sheet for 25 minutes or until salmon is opaque through.

Salad-
Ingredients:
Bunch of kale
1/2 cup halved seeded grapes
1/4 cup roasted Sunflower seeds

Dressing
2 tbsp honey
3 tbsp good olive oil
1 tbsp finely minced rosemary
1/2 lemon juice
Salt & pepper

Rub about a tsp of kosher around with rosemary to release the fragrant oils.
Mix dressing ingredients with whisk or fork until emulsified. Taste and adjust to suit your desired sweet/sour/ saltiness. Remember the kale can be bitter so the dressing can be a bit sweet. Allow dressing to sit for a few minutes to allow the flavors to marry.

Finely chiffonade the kale and toss with the sunflower seeds, grapes and dressing. Finish with fresh crackled pepper.

Couscous-
I just made whole wheat couscous according to box directions, but added a tbsp of lemon juice.

Serve salad on couscous and salmon removed from skin on top of salad.
Finish with drizzle of good olive oil and sprinkle of kosher salt and crushed black pepper

Even my kids ate up the salmon, but I’ll admit I’m still the only family member who ever finishes my kale.