Roasted Salmon with Kale & Quinoa Salad

Roasted Salmon with Kale & Quinoa Salad

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


  • 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

  1. 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.)

  2. 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.

  3. Combine cooled quinoa, kale, cranberries, walnuts, cheese, oil and vinegar in large bowl; serve with salmon.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 550.0
Calcium (g) 109.0 mg
Carbohydrates (g) 38.0 g
Fat (g) 29.0 g
Fiber (g) 4.0 g
Iron (g) 3.0 mg
Potassium (g) 852.0 mg
Protein (g) 34.0 g
Saturated Fat (g) 6.0 g
Sodium (g) 640.0 mg
Sugar (g) 9.0 g
Trans Fat (g) 0.0 g

Each serving of this dish is an excellent source of fibre and vitamin C.

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