Salmon Kale Salad with Tahini Dressing

Cook time: 20 minutes

Ingredients:

• 2 Salmon filets (about 6 oz each)
• Besto (2 tbsp)
• Cherry tomatoes (1 cup, halved)
• Kale (2 cups chopped)
• 5 tbsp tahini
• 1 tbsp Dijon mustard
• 2 lemons 
• Garlic Salt (1 tsp)
• Black Pepper (1/2 tsp)
• Olive Oil (2 tbsp)

Besto Tahini Salad Dressing

• 5 tbsp Tahini
• 3 tbsp Besto
• 2 tbsp Dijon Mustard
• 2 tbsp Lemon Juice

Directions: 

1. Preheat the oven to 400°F (200°C).
2. Prepare the salmon: Place foil on a large baking tray and add the two pieces of salmon. Coat the salmon with 1 tbsp olive oil, 1 tsp garlic salt, ½ tsp black pepper, and 2 tbsp Besto. Juice 1 lemon and pour the juice over the salmon. Thinly slice the other lemon and layer the slices on top of the salmon.
3. Bake the salmon: Place the salmon in the oven and bake for 10-12 minutes, or until the salmon is cooked through.
4. Make the dressing: In a small bowl, whisk together 5 tbsp tahini, 3 tbsp Besto, 2 tbsp Dijon mustard, and 2 tbsp lemon juice to make the salad dressing.
5. Prepare the salad: In a large salad bowl, add 2 cups of chopped kale and 1 cup of halved cherry tomatoes. Pour the Besto Tahini dressing over the salad and massage it into the kale until it is evenly coated.
6. Assemble: Once the salmon is cooked, place it on top of the prepared salad.
7. Serve and enjoy!