Things are picking back up again as summer comes to an end, so I put together a simple dinner recipe that could provide me the nutrients necessary to maintain my energy levels. A salmon and kale salad was the perfect option. Salmon helps our bones absorb more calcium, promoting bone growth, due to its high content of vitamin D. Salmon is also packed with omega-3 fatty acids, which help brain function and cardiovascular health.  As for kale, high in potassium and low in sodium, this leafy green vegetable also supports a healthy heart.

I took a trip to the grocery store to get the two main ingredients: salmon and kale. The rest of the recipe is flexible- I just played around with what I already had in my cupboard and refrigerator.

Instructions:

First the salmon:

1. Preheat oven to 350°F. Lightly grease a baking pan. Another option is to line the pan with foil.
2. Rinse the salmon and pat it dry.
3. Drizzle olive oil on top of the salmon, using your finger or a pastry brush to evenly distribute the oil on the surface of the salmon.
4. Sprinkle about 2 teaspoons of parmesan cheese, lemon pepper, and a pinch of salt on the salmon.
5.  Place the salmon on the baking pan or sheet, skin-side down.
6. Bake for about ten minutes per one inch thickness of the salmon. Check about every ten minutes. If you lined the pan with foil, this may accelerate how quickly the salmon cooks.

While the salmon is in the oven, wash the kale. The quantity of kale will depend on how much you want to have in your salad! Cut a few slices of avocado and add some feta cheese to your salad. You can work with this recipe to include a variety of ingredients.