Preheat oven to 350F.

Bring 2 cups water to boil.

Add quinoa, turn heat to low, stir and cook covered for 15 minutes.

Mix panko, 2 tbsp olive oil and 2 tbsp parmesan. Spread out evenly on a parchment-lined baking sheet. Bake until golden brown, approximately 5 minutes, take out and set aside to cool.

To make the Caesar dressing, combine mayonnaise, lemon juice, Worcestershire sauce, anchovy paste, ¾ cup grated Parmesan, Dijon mustard, garlic, ¼ tsp salt, ½ tsp pepper, and mix well. At a slow drizzle, add 1 cup olive oil, whisking continuously. Season to taste.

When quinoa is done, fluff up with a fork and pour it onto a parchment lined baking sheet to cool. Season with ⅛ tsp salt, ⅛ tsp pepper, and ⅛ tsp granulated garlic. Set aside.

Turn oven up to 400 degrees and prepare halibut in a glass baking dish in 4-6 individual portions.

Lightly season halibut with salt, pepper, and granulated garlic.

Spread ½ of the Caesar dressing over halibut pieces in an even layer.

Top with remaining finely grated parmesan and cover in aluminum foil.

Bake halibut for approximately 8-10 minutes, then remove foil and broil on high until parmesan starts to brown.

While halibut bakes, make the kale salad. Layer kale, tomatoes, red onion, parmesan shavings, other ½ of Caesar dressing and quinoa.

Remove halibut from the oven and just before serving top with half the crispy panko breadcrumbs.

Top the kale salad with the remaining half of the crispy panko breadcrumbs.

Add lemon wedges and chives for garnish.