Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Carolyn Williams, PhD, RD
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Colin Price; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 1 (serving size: 1 1/2 cups salad and 1 fillet)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

    Advertisement
  • 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.

Nutrition Facts

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.
Advertisement