Ingredients

• 1 (6-oz.) wild salmon fillet
• Cooking spray
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 cups thinly sliced lacinato kale
• 1/2 cup cooked quinoa
• 1 tablespoon All-Purpose Citrus Dressing
• 5 seedless red grapes, halved

How to Make It

1. Preheat oven to 425°F.
2. 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.
3. 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.