Roasted Salmon with Kale-Quinoa Salad

Lawndale News Chicago's Bilingual Newspaper - Food


  • 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.

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