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Roasted Salmon with Kale-Quinoa Salad

Photo: Colin Price
Active time 15 mins
Total time 15 mins

Serves 1 (serving size: 1 1/2 cups salad and 1 fillet)

The American Heart Association recommends eating salmon or other fatty fish twice a week to reap the cardiovascular benefits that the omega-3 fatty acids in fatty fish provide. In addition, salmon is a great source of high-quality protein, vitamin B12, and the essential minerals phosphorus and selenium. Look for wild salmon, which has 5 to 10 times fewer contaminants and persistent organic pollutants (POPs) than farm-raised. Instead of tomatoes, we turn to grapes to add a naturally tart-sweet pop of flavor to brighten the salad.


  • 1 (6-oz.) wild salmon fillet
  • Cooking spray
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups thinly sliced lacinato kale
  • 1/2 cup cooked quinoa
  • 1 tablespoon All-Purpose Citrus Dressing
  • 5 seedless red grapes, halved

Nutrition Information

  • calories 453
  • fat 19.8 g
  • satfat 3 g
  • monofat 10.4 g
  • polyfat 4 g
  • protein 43 g
  • carbohydrate 27 g
  • fiber 4 g
  • cholesterol 86 mg
  • iron 3 mg
  • sodium 519 mg
  • calcium 72 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 425°F.

  2. Place salmon on a foil-lined baking sheet coated with cooking spray. Rub evenly with oil, salt, and pepper. Bake at 425°F for 10 minutes or until fish flakes easily when tested with a fork.

  3. While fish cooks, combine kale, quinoa, All-Purpose Citrus Dressing, and grapes in a bowl; toss to combine. Let stand 5 minutes. Top with salmon.