Salmon Quinoa and Kale Salad

Delicious Salmon Quinoa and Kale Salad that is bursting with flavor and healthy ingredients. Perfect weeknight dinner - 15 min. to cook and easy prep work.

📝 Ingredients

• 1 lb salmon
• 4 - 5 cups roughly chopped kale (without stems)
• juice of 1/2 lemon
• 1 cup three color quinoa
• 1 cucumber (thinly sliced)
• 1 cup grape/cherry tomatoes (quartered)
• 1/2 of a red onion (thinly sliced)
• sliced almonds (optional)
• 1/4 cup Champagne vinegar (or white wine vinegar)
• juice of 1/2 lemon
• 1/4 cup extra virgin olive oil
• 4 garlic cloves (minced)
• salt and black pepper (to taste)

👨‍🍳 Instructions

1. 1Preheat oven to 375 F. Season salmon with salt and black pepper on both sides. When the oven is preheated, place the salmon in the oven and cook for about 15 - 17 minutes, or until fish flakes easily.
2. 2While salmon bakes, cook quinoa according to package instructions.
3. 3In large serving bowl, add the kale, juice of half lemon, a drizzle of oil and a little salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. The kale will turn a beautiful green color. Set aside while you make the dressing.
4. 4For the vinaigrette, mix all ingredients in a cup and season with salt and freshly ground black pepper.
5. 5When fish is ready, break it up into chunks and add to the kale in the large mixing bowl, together with the cooked quinoa, cucumber, grape tomatoes, and onion.
6. 6Drizzle the vinaigrette over the salad and toss the salad until dressing evenly coats the salad mixture. And can top the salad with sliced almonds when you serve it.