Crunchy Salmon w/ Apple and Baby Kale Salad

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Ingredients:

  • ¾ c. quinoa
  • 1 lemon
  • ½ c. whole wheat panko (Japanese bread crumbs)
  • 2 green onions
  • 4 boneless, skinless salmon fillets
  • 2 tsp. Dijon mustard
  • 3 tbsp. extra-virgin olive oil
  • 1 medium Granny Smith apple
  • 6 c. mixed baby kale

Directions:

  1. Preheat oven to 475 degrees F. Cook quinoa as label directs; let cool.
  2. Meanwhile, line small cookie sheet with foil. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
  3. In medium bowl, combine panko, grated lemon peel, and half of green onions. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Divide panko mixture among tops of salmon fillets, pressing to adhere crumbs to fish. Spray fish with nonstick cooking spray. On prepared sheet, bake 8 minutes or until just opaque throughout.
  4. While salmon cooks, in large bowl, whisk together mustard, oil, lemon juice, remaining green onion, and 1/4 teaspoon each salt and pepper. Add apple, kale, and cooked quinoa; toss to combine. Serve salmon with kale salad.

Yield: 4 servings

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