This sweet and savory rosemary and orange spiced salmon pairs beautifully with kale and a fresh blueberry vinaigrette.

Kale Salad and Salmon with Blueberry Vinaigrette

Preheat oven to 425 degrees. Line a rimmed baking pan with foil; set aside.

Prepare Blueberry Vinaigrette: Place blueberries, white balsamic vinegar, honey, Dijon mustard, and salt in a blender. Cover and blend until pureed. Add olive oil and blend until smooth. Cover and refrigerate until ready to serve.

Pat salmon dry with paper towels and place on prepared pan. Combine 1 tablespoon oil, rosemary, orange zest, coriander, and salt. Rub mixture on top of salmon. Bake for 10 to 15 minutes or just until fish flakes when tested with a fork (145 degrees).

Toss together kale and broccoli in a large bowl. Drizzle remaining 1 tablespoon oil and orange juice over greens mixture. Gently massage with fingers until kale is dark green and tender. Toss in blueberries and beets.

Divide kale mixture and salmon among four serving plates. Sprinkle walnuts over top. Serve with Blueberry Vinaigrette and orange wedges.