[fusion_builder_container hundred_percent=”no” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” overlay_color=”” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” padding_top=”” padding_bottom=”” padding_left=”” padding_right=””][fusion_builder_row][fusion_builder_column type=”1_3″ layout=”1_3″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_image_id=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” border_radius=”” box_shadow=”no” dimension_box_shadow=”” box_shadow_blur=”0″ box_shadow_spread=”0″ box_shadow_color=”” box_shadow_style=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_imageframe image_id=”1108|full” max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align=”none” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://naplescfm.com/wp-content/uploads/2020/01/Roasted-Salmon-Kale-Quinoa-Salad.png[/fusion_imageframe][/fusion_builder_column][fusion_builder_column type=”2_3″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” border_position=”all” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” center_content=”no” last=”no” min_height=”” hover_type=”none” link=””][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
Ingredients:
- 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
Instructions:
- 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.
[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]