*Makes 2 Portions

Ingredients:
2 large salmon fillets
1 large tomato sliced
1/2 tsp dried basil
6 leaves fresh basil
3/4 cup freshly grated parmesan cheese
Salt & Pepper
3 tbsp extra virgin olive oil
1 tbsp cooking oil
2 cups Baby Kale

Instructions:

1. Preheat the oven to 375F degrees
2. Line a baking tray with aluminum foil and grease with 1 tbsp of cooking oil (I use coconut oil in spray)
3. Season the salmon with salt and freshly ground pepper on all sides. Place the tomato slices on top of the salmon and around it on the tray.
4. Cover the tomatoes with a layer of shredded parmesan cheese. Sprinkle with dried basil and drizzle with extra virgin olive oil.
5. Place the salmon into the preheated oven for 25-30 minutes or until you see the parmesan cheese to turn golden on top and the salmon is cooked through.
6. Take the salmon out of the oven and place it on a bed of baby kale. Garnish with fresh basil leaves.

Macros Per Portion:
Calories: 923.6
Carbs: 10.3 g
Net Carbs: 8.4 g
Fat: 30.3 g
Protein: 36.2 g