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.
Ingredients
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
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Nutritional Information
Calories 453 Fat 19.8g Satfat 3g Monofat 10.4g Polyfat 4g Protein 43g Carbohydrate 27g Fiber 4g Cholesterol 86mg Iron 3mg Sodium 519mg Calcium 72mg Sugars 5g Est. added sugars 0g
How to Make It
Step 1
Preheat oven to 425°F.
Step 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.
Step 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. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
