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Lemon Rosemary Salmon with
Garlicky Kale and Quinoa,
Yield: 1 Meal
PREPARATION
1.
Cook quinoa using package directions. Fluff with a fork. Add remaining ingredients.
2.
Preheat oven to 400˚F. In the center of a piece of foil, layer half the lemon slices,
1 rosemary sprig, salmon fillet, olive oil, garlic, salt, pepper, remaining rosemary
sprig and lemon slices. Fold foil to seal into a packet. Bake 15 minutes – or until
fish is cooked through.
3.
Heat olive oil in a skillet over medium-high heat. Add garlic. Sauté just until
fragrant. Add kale. Sauté 5 minutes on medium heat. Add water and cook on
medium-low heat until desired tenderness. Sprinkle with salt and pepper.
4.
Pack fresh strawberries to enjoy on the side.
Continued
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