Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Serves: 4

• 4 salmon fillets (about 150g each)
• 2 tablespoons sumac spice
• 500g beetroot, peeled and diced
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 200g kale leaves, washed and tough stems removed
• Salt and pepper, to taste

For the Beetroot Puree:

1. Place the diced beetroot in a large saucepan and cover with water. Bring to a boil and cook for about 15-20 minutes or until the beetroot is tender.
2. Drain the beetroot and transfer it to a blender or food processor.
3. Add minced garlic, olive oil, salt, and pepper to the blender.
4. Blend until you achieve a smooth and creamy puree. Adjust the seasoning if necessary. Set aside.

For the Salmon:

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet and season both sides with salt, pepper, and sumac spice.
3. Bake the salmon in the preheated oven for approximately 12-15 minutes or until it reaches your desired level of doneness.