Roasted Salmon with Kale-Quinoa Salad

Diets

Gluten free

Ingredients

Seafood
- 1 (6-oz. wild salmon, wild fillet

Produce
- 5 Grapes, seedless red
- 1 1/2 cups Lacinato kale

Condiments
- 1 tbsp All-purpose citrus dressing

Pasta & Grains
- 1/2 cup Quinoa, cooked

Baking & Spices
- 1/8 tsp Black pepper, freshly ground
- 1/8 tsp Salt

Oils & Vinegars
- 1 Cooking spray
- 1 tsp Olive oil

Time
Total: 15M

Found on cookinglight.com

Description

The American Heart Association recommends eating salmon or other fatty fish twice a week to reap the cardiovascular benefits that the omega-3 fatty acids in fatty fish provide. In addition, salmon is a great source of high-quality protein, vitamin B12, and the essential minerals phosphorus and selenium. Look for wild salmon, which has 5 to 10 times fewer contaminants and persistent organic pollutants (POPs) than farm-raised. Instead of tomatoes, we turn to grapes to add a naturally tart-sweet pop of flavor to brighten the salad.

Directions

Preheat oven to 425°F. Place salmon on a foil-lined baking sheet coated with cooking spray. Rub evenly with oil, salt, and pepper. Bake at 425°F for 10 minutes or until fish flakes easily when tested with a fork. While fish cooks, combine kale, quinoa, All-Purpose Citrus Dressing, and grapes in a bowl; toss to combine. Let stand 5 minutes. Top with salmon.

cookinglight.com

213 0 2017-08-04 13:30:56

Title:	Roasted Salmon with Kale-Quinoa Salad
Descrition:	The American Heart Association recommends eating salmon or other fatty fish twice a week to reap the cardiovascular benefits that the omega-3 fatty acids provide. Look for wild salmon, which has 5 to 10 times fewer contaminants and persistent organic pollutants (POPs than farm-raised.

Roasted Salmon with Kale-Quinoa Salad

Seafood
- 1 (6-oz. wild salmon, wild fillet

Produce
- 5 Grapes, seedless red
- 1 1/2 cups Lacinato kale

Condiments
- 1 tbsp All-purpose citrus dressing

Pasta & Grains
- 1/2 cup Quinoa, cooked

Baking & Spices
- 1/8 tsp Black pepper, freshly ground
- 1/8 tsp Salt

Oils & Vinegars
- 1 Cooking spray
- 1 tsp Olive oil

The first person this recipe

cookinglight.com

213 0

Found on cookinglight.com

Site Name

Cooking Light

Site Title

Roasted Salmon with Kale-Quinoa Salad

Site Description

The American Heart Association recommends eating salmon or other fatty fish twice a week to reap the cardiovascular benefits that the omega-3 fatty acids provide. Look for wild salmon, which has 5 to 10 times fewer contaminants and persistent organic pollutants (POPs than farm-raised.

Roasted Salmon with Kale-Quinoa Salad

Roasted Salmon with Kale-Quinoa Salad

The American Heart Association recommends eating salmon or other fatty fish twice a week to reap the cardiovascular benefits that the omega-3 fatty acids provide. Look for wild salmon, which has 5 to 10 times fewer contaminants and persistent organic pollutants (POPs than farm-raised.

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