recipe: baked dijon salmon and kale/quinoa salad

If you like vinegar, this meal is for you!

Johnny loves mustard, so I'm always looking for ways to incorporate our mustard collection into meals. This has been a go-to for us thanks to Target's Simply Balanced keta salmon filets that are always on sale. I love pairing a big kale salad with a fatty fish so all of that fat-soluble vitamin A is absorbed better. My skin always looks better the next morning when I do this.

Baked Dijon Salmon with Kale and Quinoa Salad (serves 2)

Salmon2

 

For the kale/quinoa salad (adapted from Elise Blaha Cripe's post)

  • 4-5 cups kale, stem removed and chopped into pieces
  • 1/2 cup dried quinoa
  • feta cheese
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 1/2 cloves garlic
  • 2 tsp sugar
  • 3 leaves fresh basil, torn into tiny pieces
  • salt and pepper to taste

For the salmon:

  • 2 salmon filets (I use skin on, but you can use skinless as well)
  • 1/4 cup dijon mustard, or other mustard of choice (right now we're using Publix Greenwise tangy dijon)
  • 2 tbsp butter
  • 1/3 cup panko crumbs

Chop up your kale. Use the balsamic vinegar, olive oil, garlic, sugar, basil, salt, and pepper to make the salad dressing. Drizzle dressing onto the kale and toss. This will allow the kale to get more tender. Cook quinoa according to directions. Mix quinoa with the kale and toss. Add feta cheese. Set aside.

Preheat oven to 400 degrees. Melt the butter in the microwave. Combine melted butter with the dijon and spread onto salmon filets and top with panko crumbs. Cook for 12-15 minutes, until salmon flakes easily with a fork. Plate salmon with half of the kale/quinoa salad.

There you go…an easy, healthy, and delicious weekday meal that takes less than 30 minutes to put together and is easily customizable.

Enjoy! Let me know if you try other mustards!

Salmon1

 

 

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