Healthy Kale Salad with Oven-Baked Sockeye Salmon

For the Salmon: 

1. Wash and pat dry the wild Sockeye Salmon fillet.
2. Season the salmon with Circassian garlic salt, black pepper, and dill weed.
3. Squeeze lemon juice over the salmon.
4. Let it sit in the fridge for 20-30 minutes to marinate.
5. Preheat your oven to 400°F (200°C).
6. Bake the salmon in the preheated oven for 20 minutes.

For the Kale Salad:

1. Chop up the organic kale leaves.
2. Add cilantro, chopped baby carrots, avocado, and almond slices to the kale.
3. Season the salad with pink salt, black pepper, lemon juice, and olive oil.

Serve the oven-baked salmon alongside the fresh kale salad for a complete and healthy meal.