Aim to eat salmon (or other fatty fish) twice a week to maximize your heart-protective and brain-boosting benefits. Salmon is particularly rich in the omega-3 fatty acid DHA, which can slow plaque buildup in your arteries.
This recipe goes with: Poached Egg Power Bowls
Ingredients
1 cup water 1/2 cup uncooked quinoa, rinsed and drained 1/4 teaspoon kosher salt, divided 1 (6-oz.) wild salmon fillet Cooking spray 1/2 teaspoon olive oil 1/8 teaspoon freshly ground black pepper 2 cups roughly chopped lacinato kale 3 ounces shredded Brussels sprouts (about 1 cup) 2 tablespoons All-Purpose Tahini Dressing 1/3 cup steamed and peeled beets
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Nutritional Information
Calories 485 Fat 23g Satfat 3g Unsatfat 17g Protein 44g Carbohydrates 30g Fiber 8g Sodium 515mg Calcium 14% DV Potassium 47% DV Sugars 8g Added sugars 0g
How to Make It
Step 1
Bring 1 cup water and quinoa to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Stir in 1/8 teaspoon salt.
Step 2
Preheat broiler to high with oven rack in upper middle position.
Step 3
Place salmon on a foil-lined baking sheet coated with cooking spray. Rub salmon with oil, remaining 1/8 teaspoon salt, and pepper. Broil for 6 minutes.
Step 4
Place kale, Brussels sprouts, and All-Purpose Tahini Dressing in a bowl. Use your hands to massage dressing into kale and Brussels sprouts. Mix in 1/4 cup cooked quinoa (reserve remaining for Poached Egg Power Bowls) and beets. Top with salmon.
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