Season salmon with rosemary and roast until flaky. Serve it over a hearty bed of red quinoa mixed with sauted kale. A traditional french sauce of tomatoes, olive oil, and garlic dresses the bowl along with a squeeze of fresh lemon.
Ingredients For Rosemary Salmon Quinoa Bowl Recipe
1 Shallot, minced
1 Garlic clove, mincde
2 Oil packed anchovies, drained and minced
1 Lemon, zested
1 tablespoon Unseasoned rice vinegar
0.5 cup A olive oil
0.25 cup A capers, drained
2 Tomatoes, diced
0.75 teaspoon A salt, to taste
1 cup White quinoa
1 teaspoon Olive oil
0.5 teaspoon A salt
2 tablespoon Minced rosemary
2 tablespoon Olive oil
1 teaspoon Salt
4 Salmon fillets
1 tablespoon Olive oil
1 bunch Kale, destemmed and roughly chopped
1 Lemon, sliced into wedges
Nutrition value
640
calories per serving
48 g Fat11 g Protein43 g Carbs14 g FiberOther
Current Totals
48 g Fat
11 g Protein
43 g Carbs
14 g Fiber
MacroNutrients
Carbs
43 g
Protein
11 g
Fiber
14 g
Fats
Fat
48 g
Vitamins & Minerals
Calcium
299 mg
Iron
7 mg
Vitamin A
997 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
216 mcg
Vitamin B12
0 mcg
Vitamin C
114 mg
Vitamin E
8 mg
Copper
1 mcg
Magnesium
122 mg
Manganese
1 mg
Phosphorus
192 mg
Selenium
4 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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