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.
This Story Originally Appeared On cookinglight.com
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Credit:
Colin Price; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
453 calories; fat 19.8g; saturated fat 3g; mono fat 10.4g; poly fat 4g; protein 43g; carbohydrates 27g; fiber 4g; cholesterol 86mg; iron 3mg; sodium 519mg; calcium 72mg; sugars 5g.