Skinny Salmon, Kale, & Cashew Bowl
A light, flavorful bowl with roasted salmon, sautéed kale and quinoa, topped with a tangy yogurt-cashew sauce.
Equipment
- Baking Sheet
- Parchment Paper
- Skillet
- Mixing Bowl
- Spatula or spoon
- Measuring Spoons
Ingredients
- 12 ounces salmon, skinless
- 2 tablespoons olive oil divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic minced, for kale
- 4 cups kale stems removed and chopped
- 1/2 cup carrots shredded
- 2 cups quinoa cooked according to package
- 1/4 cup cashews chopped
- 3/4 cup Greek yogurt
- 1 teaspoon lemon juice
- 1 clove garlic finely grated or minced, for sauce
- 1/2 teaspoon lemon zest
- 1/4 teaspoon kosher salt for sauce
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the skinless salmon on the prepared sheet and brush with 1 tablespoon of olive oil; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Bake the salmon until firm and flaky, about 15 minutes.
- While the salmon bakes, heat the remaining 1 tablespoon olive oil in a skillet over medium heat.
- Add 2 minced garlic cloves to the hot skillet, then add the chopped kale and shredded carrots; cook, stirring often, until the kale is wilted and tender, about 5–7 minutes.
- Stir in the cooked quinoa and chopped cashews and cook just until heated through, about 1–2 minutes; remove from heat.
- In a small bowl, whisk together the Greek yogurt, 1 teaspoon lemon juice, 1 grated garlic clove, 1/2 teaspoon lemon zest, and 1/4 teaspoon kosher salt; let sit about 10 minutes.
- Spoon the kale and quinoa mixture into serving bowls, top with baked salmon, and drizzle the yogurt-cashew sauce over the salmon before serving.
Notes
- Reserve half the oil to sauté the greens and half to oil the salmon.
- Let the yogurt sauce rest a few minutes to meld flavors.
- Use pre-cooked quinoa to speed preparation.