This was fine but I don’t know that I’d go out of my way to make it again. I did really like the citrus dressing. I doubled this recipe to serve two.
1 (6-oz.) wild salmon fillet
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups thinly sliced lacinato kale
1/2 cup cooked quinoa
1 tablespoon citrus dressing (See below)
5 seedless red grapes, halved
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, combine kale, quinoa, All-Purpose Citrus Dressing, and grapes in a bowl; toss to combine. Let stand 5 minutes. Top with salmon.
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
Whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, salt, and pepper. Refrigerate in an airtight container. Shake well before using.