Roasted Salmon with Kale-Quinoa Salad

Once in a while, I will pamper myself by making a new and easy dish for my lunch or dinner. And honestly, nowadays we have easy ways to find yummy and easy to make recipe everywhere over the internet… I usually use Pinterest

And let me tell you this – making a healthy dish doesn’t mean bland or tasteless – you just have to pick the right recipe according to your preferences e.g. what type of protein, how many minutes can you allocate on making the dish, what vegetables you like? And so on… I am sure you will be surprised you will get one that will be tasty, easy to make and yummy – I told you once, I told you twice, I will remind you every time – healthy food is yummy!!! 😍

I can guarantee you that you will like this recipe especially if you have no allergy with the ingredients… 🙃💯

So, let’s get started yeah?!?

Roasted Salmon with Kale-Quinoa Salad
Inspired by: CookingLight

Ingredients

• 1 (6-oz.) wild salmon fillet
• 1 teaspoon olive oil
• 1/8 teaspoon salt or just a pinch will do (I normally don’t put salt, it’s a preference 😉)
• 1/8 teaspoon freshly ground black pepper (same, can be just a pinch)
• 1 1/2 cups thinly sliced Purple Flowering Kale (can be any type of Kale)
• 1/2 cup cooked quinoa
• 2 1/2 tbsp lemon juice (can be lesser or slightly more, up to you how sour you want your salad to be)
• 5 seedless red grapes, halved
• 3 cherry tomatoes, halved (optional)

Instructions

1. Preheat the oven to 425°F or 230 degrees°C
2. Place the salmon on a foil-lined baking sheet coated with 1 tsp olive oil. Rub evenly with salt, and pepper. Bake it for max 10 minutes or until fish flakes easily when you tested it with a fork.
3. For the salad, combine kale, quinoa, lemon juice, and grapes in a bowl; toss to combine. Let it sit for about 5-10 minutes so the flavor will be combined all together.
4. Top with salmon.

Roasted Salmon with Kale-Quinoa Salad

CINDYMARIE.NET

Taste light yet heavy filling that you should try to make either for lunch or dinner. Both works!

Print Recipe Pin Recipe

Total Time 40 minutes mins

Course Main Course, Salad

Servings 2 people

Ingredients

  

• 1 pc Or 6 oz. Wild salmon fillet
• 1 tsp Olive oil
• 1/8 tsp salt or just a pinch will do (I normally don’t put salt, it’s a preference 😉)
• 1/8 tsp freshly ground black pepper (same, can be just a pinch)
• 1 1/2 cup Thinly sliced Purple Flowering Kale (can be any type of Kale)
• 1/2 cup Cooked quinoa
• 2 1/2 tsbp Lemon juice (can be lesser or slightly more, up to you how sour you want your salad to be)
• 5 pcs Seedless red grapes, halved
• 3 pcs Cherry tomatoes, halved (Optional)

Instructions

 

• Preheat the oven to 425°F or 230 degrees°C
• Place the salmon on a foil-lined baking sheet coated with 1 tsp olive oil. Rub evenly with salt, and pepper. Bake it for max 10 minutes or until fish flakes easily when you tested it with a fork.
• For the salad, combine kale, quinoa, lemon juice, and grapes in a bowl; toss to combine. Let it sit for about 5-10 minutes so the flavor will be combined all together.
• Top with salmon.

Keyword dinner, easyrecipe, healthiermeals, homecooked, homecooking, homemadefood, kale, lunch, quinoa, salad, salmon, seafood

Easy Peasy right?!? 😉

If I can make it, I’m sure you can make it too 😘

When you tried it, let me know! I’m curious to know whether it’s yea or nay! 😬

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Photographs
All photos taken by me and only using my iPhone. Basic filter used and portrait mode – to enhance the quality of the subject.