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 in fatty fish provide. In addition, salmon is a great source of high-quality protein, vitamin B12, and the essential minerals phosphorus and selenium. Look for wild salmon, which has 5 to 10 times fewer contaminants and persistent organic pollutants (POPs) than farm-raised. Instead of tomatoes, we turn to grapes to add a naturally tart-sweet pop of flavor to brighten the salad.
1 (6-oz.) wild salmon fillet
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
Preheat oven to 425°F.
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.