Try this Almond crusted salmon salad recipe, or contribute your own.
Suggest a better descriptionInstructions
Heat the canola oil in a large non-stick, oven-safe sauté pan set over medium-high heat.
Season both sides of the fish with salt and pepper and carefully place into the pan. Cook for approximately 1 minute or until the fish is lightly seared. Flip the fish over and cook for another minute. Remove the fish from the sauté pan and transfer into a baking dish. Place the fish into a preheated oven set at 350°F and cook for another 5 minutes or until done.
While the fish is cooking place the sliced kale into a mixing bowl. Ladle the lemon dressing into the bowl and aggressively toss and “massage” the ingredients together.
Add the avocado, quinoa, Brussels sprouts, arugula and dried cranberries into the bowl.
Season with salt and pepper. Ladle the Balsamic vinaigrette into the bowl and gently toss all of the ingredients together.
Place equal amounts of the salad mix into four serving bowls.
Remove the fish from the oven and spread equal amounts of garlic aioli over piece. Sprinkle equal amounts of the almond crust over each piece of fish. Place the fish back into the oven for 30 seconds to warm the crust.
Place the fish on top of each salad. Place the sliced radishes evenly over the salad.
Sprinkle the lemon zest evenly over the salad and salmon.
*These items are readily available at most major supermarkets and specialty stores. Personal recipes may also be used.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (520g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 560 | ||
Calories from Fat: 173 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 219.1mg | 8 % | |
Potassium 1379.4mg | 36 % | |
Total Carbohydrate 88.5g | 26 % | |
Dietary Fiber 15.3g | 61 % | |
Sugars, other 73.3g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 560
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