HANDS-ON: 15 MIN. // TOTAL: 15 MIN. // SERVES 4
The omega-3 fats DHA and EPA in salmon and other oily fish play key roles in suppressing inflammation and boosting production of anti-inflammatory compounds. The American Heart Association recommends eating salmon or other fatty fish twice a week to reap the anti-inflammatory benefits from a cardiovascular standpoint. Choose wild salmon when possible, which has five to ten times fewer contaminants than farm-raised.
Cooking spray
4 (6-ounce) skinless salmon fillets
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups thinly sliced lacinato kale
2 cups cooked quinoa
1/4 cup Citrus Vinaigrette (page 75) or store-bought lemon or Greek vinaigrette
1/3 cup seedless red grapes, halved
1 Preheat the oven to 425°F. Line a 15 x 11-inch baking sheet with aluminum foil; coat the foil with cooking spray.
2 Place the salmon on the prepared pan. Rub evenly with the oil, 3/8 teaspoon of the salt, and the pepper. Bake for 10 minutes or until the fish flakes easily when tested with a fork.
3 While the fish cooks, place the kale, quinoa, vinaigrette, and grapes in a large bowl; toss to combine. Let stand for 5 minutes. Divide the salad among four plates. Top with the salmon.
(SERVING SIZE: 11/4 CUPS SALAD AND 1 FILLET): CALORIES 550; FAT 26G (SAT 4G, UNSAT 21G); PROTEIN 46G; CARB 33G; FIBER 5G; SUGARS 3G (ADDED SUGARS 0G); SODIUM 514MG; CALC 20% DV; POTASSIUM 24% DV