Beet, Kale and Feta Salad with Salmon

Salad Ingredients:

1/2 cup cooked beets, (can buy pickled ones from the store as well which would be good)
1/2 cup shredded kale leaves
1 tablespoon red onion, (pickled onion would also be great in this)
1/2 cup light feta, broken up
1/2 cup cherry tomatoes
2 teaspoons chopped fresh dill, (can use dried dill weed as well)
2 teaspoons olive oil
1 teaspoon apple cider vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon dried basil

1 pinch salt and 1 pinch pepper

Salmon Marinade Ingredients:

1 teaspoon Dijon mustard
1 teaspoon olive oil
1 teaspoon liquid honey
1 teaspoon paprika
1 pinch pepper
1 teaspoon sea salt
1 fillet wild caught salmon

Directions:

1.Mix all the dressing ingredients together in a bowl. Add the chopped up kale, beets and onions. Let those three things marinate in the dressing for 10 or more minutes in the fridge so they absorb the flavour while cooking the salmon. Add the cherry tomatoes to the salad just before serving.

2.Make your salmon marinade by whisking together the dijon mustard, some olive oil, paprika, honey, salt and pepper. Pour the mixture over the salmon filet and add to a pan that is on medium heat.

3.Sear on both sides of the fish for 3-4 minutes each. Plate up and serve with the salad.