For the Salmon

1. Preheat the oven to 400 degrees. 
2. Slice your salmon into 4 equal portion sizes (you can also have your fishmonger at your grocery do this for you when you purchase you salmon). Line a baking sheet with foil and lay the 4 pieces on top.
3. Brush the tops of the salmon with olive oil using a pastry brush, then sprinkle on salt and freshly cracked black pepper.
4. Place in the oven and bake for 10-12 minutes (or until 140 degress on the inside). The salmon will be flaky and cooked all the way through for well done. If you prefer not well done, cook for less time.

For the Dressing

1. In a blender add in all the ingredients.
2. Blend on high for 60 seconds. Taste and add more salt and pepper if needed.
3. Add to a mason jar or air tight container and keep in the fridge for up to 3 weeks.

For the Salad

1. Wash, de-stem, and finely chop your kale. If you use a bag of kale (which is what I prefer), then go through and remove the stem pieces and place in a large bowl.
2. Drizzle about 1/4-1/3 cup of the dressing on top of the kale. Using your hands, massage the dressing into the kale. You can watch the video above on how I do it. You want to massage the kale for 1-2 minutes, until the dressing is all over part of the kale and it has started to soften.

To Assemble

1. Place a helping of the dressed kale onto a plate. Top with freshly cracked black pepper, parmesan, sunflower seeds, croutons (if you want - omit if desired) and a lemon wedge to drizzle on top of the entire dish.
2. Serve with one of the salmon portions that has come out of the oven and enjoy!