Start by seasoning the salmon fillet with extra virgin olive oil, a generous pinch of salt, and cracked black pepper. Heat a pan over medium-high heat and place the salmon in to brown the skin. Once the skin is crispy, transfer it to the oven to cook through evenly.

While the salmon is cooking, prepare the kale slaw. Toss the kale, shredded red cabbage, carrots, cherry tomatoes, and cucumber together in a large bowl. Add chickpeas for extra texture and nutrition. Drizzle with extra virgin olive oil and a squeeze of lemon juice to enhance the flavours.

To make the zingy ginger sauce, combine finely sliced shallots, coconut sugar, sesame oil, tamari soy sauce, lemon juice, grated ginger, and sesame seeds in a small bowl. Stir well to blend the flavours together.

Once the salmon is ready, remove it from the oven and plate it alongside the fresh slaw. Drizzle the ginger sauce generously over the salmon.