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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!
Total Time 40 minutes
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