Crunchy Salmon with Apple and Baby Kale Salad Read more: Crunchy Salmon with Apple and Baby Kale Salad Recipe

Categories: dinner, seafood

Ingredients

• 3/4 cup(s) quinoa, rinsed and drained
• 1 lemon
• 1/2 cup(s) whole wheat panko (Japanese bread crumbs)
• 2 green onions, finely chopped
• 4 (5 ounces each) boneless, skinless salmon fillets
• 2 teaspoon(s) Dijon mustard
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• 3 tablespoon(s) extra-virgin olive oil
• 1 medium Granny Smith apple, cored and thinly sliced
• 6 cup(s) mixed baby kale
• Read more: Crunchy Salmon with Apple and Baby Kale Salad Recipe - Good Housekeeping

Directions

1. Preheat oven to 475 degrees F. Cook quinoa as label directs; let cool.
2. Meanwhile, line small cookie sheet with foil. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
3. In medium bowl, combine panko, grated lemon peel, and half of green onions. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Divide panko mixture among tops of salmon fillets, pressing to adhere crumbs to fish. Spray fish with nonstick cooking spray. On prepared sheet, bake 8 minutes or until just opaque throughout.
4. While salmon cooks, in large bowl, whisk together mustard, oil, lemon juice, remaining green onion, and 1/4 teaspoon each salt and pepper. Add apple, kale, and cooked quinoa; toss to combine. Serve salmon with kale salad.

5. Read more: Crunchy Salmon with Apple and Baby Kale Salad Recipe – Good Housekeeping

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