Roast wild Pink Salmon

There are more ways of eating kale than having it raw -- one of those ways is by blending it into a silky puree and folding it into a creamy, Indian-inspired coconut curry. To add a big dose of protein and healthy omega-3 fats, we serve ours with roasted wild-caught pink salmon over a bed of carrot & cauliflower rice. We’ve also plated it up with some lush-green braised spinach and buttery roasted Japanese pumpkin to complement the freshness of the dish, creating a hearty and nourishing comfort meal, perfect for any weekday or night. Ingredients: Wild Alaskan Pink Salmon fillet, onion, garlic, green chili, ginger, masala spice, organic coconut milk , blue scotch kale, black pepper, tomato paste, spinach, Japanese pumpkin, carrot, cauliflower, almonds, lemon