1. Prepare Gorton’s Natural Catch Grilled Salmon according to package, until 155°F or higher.

2. Make dressing by whisking together the olive oil, apple cider vinegar, honey, dijon mustard, salt, and pepper.

3. Add finely chopped kale to a large mixing bowl and pour over dressing. Use your hands to massage the dressing into the kale.

4. Add quinoa, blueberries, dried cranberries and almonds to salad and toss to combine.

5. Divide salad into two bowls and top with salmon. Enjoy!