4 (6 oz.) salmon filets
1 Tbsp. olive oil
1/2 tsp. honey
1 tsp. Sriarcha Sauce
1 lb. H-E-B Kale Cranberry Pepita Salad
Preheat oven to 400°F.
Lay salmon fillets on a foiled lined sheet pan.
Combine olive oil, honey and siracha sauce in a small bowl; mix well. Brush or drizzle over salmon.
Evenly spread the kale and cranberry salad in a 9x13 - inch baking dish.
Place salmon on the top rack of the oven and the kale on the bottom rack.
Bake 15-18 minutes or until salmon is cooked through.
Serve salmon over roasted kale
Serving size: 4, Serving size: 176g, Calories: 370, Total Fat: 21g, Saturated Fat: 3g, Sodium: 290mg, Carbohydrates: 16g, Dietary Fiber: 2g, Protein: 32g