Herb-Pesto Salmon with Quinoa-Kale Salad

Ingredients

• Nonstick aluminum foil
• 1 lemon, for juice
• 3 tablespoons basil-pesto sauce
• 2 tablespoons Dijon mustard
• 4 salmon fillets (1 ½ lb), skin removed
• ½ teaspoon pink (or kosher) salt
• ¼ teaspoon pepper

Prep

• Preheat oven to 375°F. Line baking sheet with foil.
• Squeeze lemon for juice (1 teaspoon).
• Check fish for bones.

Steps

1. Preheat oven to 375°F. Line baking sheet with foil. Squeeze lemon for juice (1 teaspoon).
2. Combine pesto, Dijon mustard, and lemon juice. Season fish with salt and pepper; place on baking sheet (wash hands).
3. Top each fillet evenly with pesto mixture; bake 14–16 minutes and until opaque and separates easily. Serve.
Always check fish for bones and cook to an internal temperature of 145°F.

Ingredients

• 1 cup quinoa
• 2 ¼ cups chicken stock (or broth)
• 5 cups fresh kale, finely chopped
• ½ cup Caesar dressing, divided
• ¼ teaspoon pink (or kosher) salt
• ¼ teaspoon pepper
• ½ cup crumbled feta cheese

Steps

1. Place stock and quinoa in large stockpot; bring to a boil. Cover and reduce heat to low; simmer 15 minutes. Meanwhile, remove stems from kale, then chop leaves.
2. Stir kale into quinoa and cover; cook 8 more minutes. Transfer mixture to large serving bowl; fluff with a fork and let stand to cool slightly.
3. Stir in ¼ cup dressing, salt, and pepper. Drizzle remaining ¼ cup dressing over top; sprinkle with cheese. Serve.