Roasted Salmon with Kale & Quinoa Salad
Temps & Portions
30 minutes temps de préparation =
15 minutes préparation +
15 minutes cuisson
1 Knorr® Vegetable Bouillon Cube0Knorr Bouillon Cubes Vegetable 69G$2.42 • Chq
1 cup quinoa, rinsed if desired
1 lb. salmon fillet, cut into 4 pieces0Your Fresh Market Atlantic Salmon Fillets ~600G$42.65 • Chq
3 cups thinly sliced kale, (ribs removed)0Fresh Attitude Baby Kale Blend 142G$4.84 • Chq
1/3 cup dried cranberries0Great Value Dried Cranberries 200G$4.84 • Chq
1/4 cup toasted chopped walnuts, chopped0Great Value Chopped Walnuts 100G$3.62 • Chq
1/4 cup crumbled feta cheese0Tre Stelle Traditional Feta Cheese 200G$6.06 • Chq
3 Tbsp. Becel® Oil0Becel Margarine With Olive Oil 907G$6.67 • Chq
2 Tbsp. red wine vinegar0Great Value Butter Flavoured Canola Oil Cooking Spray 170G$3.38 • Chq
- 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.