Salmon fillet: 120g (4 oz), Kale: 80g (2 cups, chopped), Quinoa: 50g (1/4 cup, dry weight), Cherry tomatoes: 80g (1/2 cup, halved), Lemon: 30g (2 slices + 1 tsp juice), Garlic: 6g (2 cloves, minced), Olive oil: 10ml (2 tsp), Fresh dill: 5g (1 tsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Red pepper flakes: 1g (1/4 tsp)
1. Rinse 50g quinoa and cook according to package instructions. 2. Preheat oven to 400°F (200°C). 3. Place 120g salmon fillet on a piece of parchment paper. 4. Drizzle with 5ml olive oil and season with 1g salt and 1g black pepper. 5. Top with 3g minced garlic, 5g chopped dill, and 30g lemon slices. 6. Fold the parchment paper over the salmon and seal the edges to create a packet. 7. Place the packet on a baking sheet and bake for 12-15 minutes, until salmon flakes easily with a fork. 8. Meanwhile, heat 5ml olive oil in a large skillet over medium heat. 9. Add 3g minced garlic and cook for 30 seconds. 10. Add 80g chopped kale and cook, stirring occasionally, until wilted, about 3-4 minutes. 11. Add 80g halved cherry tomatoes and cook for 2 minutes. 12. Season with 1g red pepper flakes and a pinch of salt and pepper. 13. Serve the salmon over the quinoa with the sautéed kale and tomatoes. 14. Drizzle with 1 tsp lemon juice before serving.
