Step 1

In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerator for 2 hours.

Step 2

Preheat a cast iron to medium high heat. Remove the salmon from the marinade and grill for 3-4 minutes on each side until crispy but not overcooked. Remove and set aside to rest.

Step 3

Transfer the salmon to a large bowl and toss to combine with the quinoa, parsley, mint, cherry tomatoes and cucumbers and lemon vinaigrette. (to make the lemon vinaigrette, just whisk everything together)

Step 4

Divide the shredded kale amongst 2 bowls and top with a hefty portion of the salmon tomato mixture. Drizzle with tzatziki or serve it on the side. Also pita chips on the side.