Roasted Salmon with Kale & Quinoa Salad

Temps & Portions
4 servings
30 minutes temps de préparation =
15 minutes préparation +
15 minutes cuisson
Ingrédients
  • 1 Knorr® Vegetable Bouillon Cube
  • 1 cup quinoa, rinsed if desired
    Uncle Ben's Whole Grain & Quinoa Garlic 240G
    $4.31 • Chq
  • 1 lb. salmon fillet, cut into 4 pieces
    Fresh Organic Salmon Fillets ~ 380G
    $21.04 • Chq
  • 3 cups thinly sliced kale, (ribs removed)
    Kale Green 1EA
    $3.23 • Chq
  • 1/3 cup dried cranberries
    Organically Yours Dried Cranberries Gluten Free 200G
    $6.79 • Chq
  • 1/4 cup toasted chopped walnuts, chopped
  • 1/4 cup crumbled feta cheese
    Doric Cheese Feta Macedonian 700G
    $13.93 • Chq
  • 3 Tbsp. Becel® Oil
    Becel Margarine With Olive Oil 454G
    $4.31 • Chq
  • 2 Tbsp. red wine vinegar
    Bertolli Red Wine Vinegar 500ML
    $3.23 • Chq
Instructions
  • 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.