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Roasted Salmon with Kale & Quinoa Salad

Flavourfully Wholesome. Looking to include more fish in your weeknight meals? Try this easy, delicious dinner tonight!
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  • 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) Becel® Oil
  • 2 Tbsp. (30 mL) red wine vinegar

NUTRITIONAL INFORMATION

 

Amount per serving

Calories550
Calories from Fat250
Total Fat28g
Saturated Fat5g
Trans Fat0g
Cholesterol75mg
Sodium650mg
Total Carbs41g
Dietary Fiber6g
Sugars11g
Protein34g
Calcium15%
Iron20%
Vitamin C110%
Vitamin A100%

  • 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.)