Roasted Salmon with Kale-Quinoa Salad


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

Ingredients for All-Purpose Citrus Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon minced garlic
  • Dash of salt
  • Dash of black pepper


  • Preheat oven to 425°F.
  • 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.
  • While fish cooks, whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, salt, and pepper to prepare the All-Purpose Citrus Dressing. Refrigerate in an airtight container. Shake well before using.
  • Then combine kale, quinoa, All-Purpose Citrus Dressing, and grapes in a bowl; toss to combine.
  • Let stand 5 minutes. Top with salmon.

Recipe courtesy of Cooking Light.