Crunchy Salmon with Apple and Baby Kale Salad

Name: Crunchy Salmon with Apple and Baby Kale Salad
Prep time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 c. quinoa; 1 lemon; 1/2 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

Published: Feb 16, 2013

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Yields:

Prep Time:

20 mins

Total Time:

30 mins

Cal/Serv:

500

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Savory, crispy salmon pairs perfectly with a sweet and tart apple and baby kale salad.

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Directions

1. Step 1Preheat oven to 475 degrees F. Cook quinoa as label directs; let cool.
2. Step 2Meanwhile, line small cookie sheet with foil. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
3. Step 3In 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. Step 4While 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.