Description
A vibrant bowl brimming with fluffy quinoa, nutrient-rich kale, and buttery avocado, all topped with succulent roasted salmon.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1/4 cup fresh herbs (dill, parsley, or thyme), finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa
- 2 cups vegetable broth or water
- 4 cups kale, chopped
- 1 large avocado, diced
- 2 tablespoons lemon juice
- 2 garlic cloves, minced (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Season the salmon fillets with olive oil, fresh herbs, salt, and pepper. For added flavor, you may include minced garlic.
- Place the seasoned salmon on a baking sheet lined with parchment paper and roast in the oven for about 12-15 minutes, or until the salmon easily flakes with a fork.
- While the salmon roasts, rinse the quinoa under cold water and then cook it using vegetable broth or water according to package instructions, typically about 15 minutes.
- In a large bowl, combine cooked quinoa, chopped kale, diced avocado, and lemon juice. Toss gently to combine, ensuring the kale is slightly wilted but still vibrant.
- Once the salmon is cooked, serve it atop the quinoa kale salad and enjoy!
Notes
This dish pairs wonderfully with iced tea or lemonade. Consider adding a poached egg for a breakfast twist.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg