Roasted Salmon with Kale & Quinoa Salad

Time & Servings
4 servings
30 minutes ready time =
15 minutes preparation +
15 minutes cooking
  • 1 Knorr® Vegetable Bouillon Cube
  • 1 cup quinoa, rinsed if desired
    Gogo Quinoa Macaroni Red & White Quinoa Organic Gluten Free 1KG
    $12.19 • Ea
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  • 1 lb. salmon fillet, cut into 4 pieces
    Kirkland Signature Salmon Fillets Raised Without Antibiotics (Farmed)
    $45.37 • kg
  • 3 cups thinly sliced kale, (ribs removed)
  • 1/3 cup dried cranberries
    Ocean Spray Craisins Dried Cranberries Original 1.8KG
    $14.63 • Ea
  • 1/4 cup toasted chopped walnuts, chopped
    Kirkland Shelled Walnuts 1.36KG
    $23.17 • Ea
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  • 1/4 cup crumbled feta cheese
    Kirkland Feta Cheese 1.2KG
    $15.85 • Ea
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  • 3 Tbsp. Becel® Oil
  • 2 Tbsp. red wine vinegar
  • Bring 2 cups (500 mL) water and Knorr® Vegetable Bouillon Cube to a boil over high heat in medium saucepan. Add quinoa and return to a boil. Reduce heat to low and cook covered until quinoa is tender, about 15 minutes. Transfer to large bowl and refrigerate until cooled to room temperature, about 20 minutes. (For faster cooling, spread quinoa on rimmed baking sheet and refrigerate.)
  • Meanwhile, preheat oven to 425°F (220 C). Spray 8-inch (2L or 20x20 cm) square baking dish with cooking spray. Arrange salmon in prepared dish. Season salmon, if desired, with salt and pepper. Roast 15 minutes or until fish flakes with a fork.
  • Combine cooled quinoa, kale, cranberries, walnuts, cheese, oil and vinegar in large bowl; serve with salmon.
  • Each serving of this dish is an excellent source of fibre and vitamin C.