Berry Roasted Salmon on Cashew Kale Salad

4, 4-6oz wild salmon filets
1 clove garlic, minced
¼ cup chives, chopped
½ cup extra virgin olive oil
¼ cup red wine vinegar
¼ cup fresh blueberries

In a bowl, whisk together all ingredients except the salmon. Use the back of a fork to lightly mash the berries and stir again. Place the salmon in this mix and cover or seal in a plastic bag and allow to marinate at least 1 hour.

Preheat your oven to 425 degrees. Remove the salmon from the fridge and onto a baking pan skin-side down. Cover the fish with the remainder of the marinade. Season the fish lightly with sea salt and pepper.

Roast about 12-18 minutes, depending on the thickness of your salmon. While the salmon is cooking, prepare the salad.

4 cups Tuscan kale, washed and thinly sliced, no stems
¼ cup raw cashews
¼ cup blueberries
1 avocado, peeled, pitted and diced
3 tablespoons olive oil
1 teaspoon dijon mustard
1 tablespoon red wine vinegar
1 teaspoon honey

Sea salt and pepper to taste

In a bowl, whisk together the olive oil, dijon, vinegar and honey. Toss together the kale, cashews, blueberries, and avocado. Drizzle with the dressing and toss again, season with salt and pepper if need be.

Garnish the kale salad with the roasted salmon and enjoy!