Roasted Salmon with Kale & Quinoa Salad

Name: Roasted Salmon with Kale & Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 Knorr ® Vegetable Bouillon Cube; 1 cup (250 mL) quinoa, rinsed if desired; 1 lb. (450 g) salmon fillet, cut into 4 pieces; 3 cups (750 mL) thinly sliced kale (ribs removed); 1/3 cup (75 mL) dried cranberries; 1/4 cup (60 mL) toasted chopped walnuts, chopped; 1/4 cup (60 mL) crumbled feta cheese; 3 Tbsp. (45 mL) canola oil; 2 Tbsp. (30 mL) red wine vinegar

Flavourfully Wholesome. Looking to include more fish in your weeknight meals? Try this easy, delicious dinner tonight!

15 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

1 Knorr ® Vegetable Bouillon Cube
1 cup (250 mL) quinoa, rinsed if desired
1 lb. (450 g) salmon fillet, cut into 4 pieces
3 cups (750 mL) thinly sliced kale (ribs removed)
1/3 cup (75 mL) dried cranberries
1/4 cup (60 mL) toasted chopped walnuts, chopped
1/4 cup (60 mL) crumbled feta cheese
3 Tbsp. (45 mL) canola oil
2 Tbsp. (30 mL) 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.