Lemon Dill Salmon and Kale Salad

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  Garlic powder(1g)
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  1/4 tsp onion powder ($0.02)
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  Dill, Fresh(3g)
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  1/2 tsp dried parsley ($0.05)
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  1/4 tsp salt ($0.02)
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  freshly cracked pepper ($0.03)
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  Tahini (sesame paste)(60g)
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  1/4 cup warm water ($0.00)
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  Lemon Juice, Fresh(45g)
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  Kale(170g)
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  Beans, Cannellini, Canned, Drained(425g)
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  Salmon(170g)
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  Yellow Onion

Instructions

1. 1Whisk together the garlic powder, fresh dill, tahini, fresh lemon juice, and 3 tablespoons warm water in a bowl until smooth and pourable; season with salt and pepper to taste.
2. 2Wash and finely chop the kale, then drain the canned cannellini beans and set both aside.
3. 3Thinly slice the onion and set aside (optionally soak in ice water for 3–5 minutes if you prefer milder flavor).
4. 4Pat the salmon dry with paper towels, season both sides with salt, pepper, and fresh dill, then place skin-side down in a skillet over medium-high heat. Cook 5–7 minutes until the flesh is opaque and flakes easily with a fork, then break into bite-sized pieces.
5. 5Divide the chopped kale evenly into 3 airtight containers while the salmon is still warm.
6. 6Top each container with 1/3 of the cannellini beans, 1/3 of the cooked salmon pieces, and 1/3 of the sliced onion, keeping ingredients in separate sections for storage.
7. 7Drizzle the Lemon Dill Tahini Dressing evenly over each container just before serving, or pack the dressing separately and drizzle fresh when ready to eat.