Herbed Salmon With Kale and Fennel Salad Herbed Salmon With Kale and Fennel Salad

Herbed Salmon With Kale and Fennel Salad IMAGE Image by: Herbed Salmon With Kale and Fennel Salad IMAGE Author: Canadian Living

This speedy yet elegant meal will impress even the most discerning dinner guest. If you can't find baby kale, you can easily substitute baby spinach.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2014

Ingredients

  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon olive oil
  • 4 salmon fillets about 450 g total
  • 1/4 tsp each salt and pepper
Kale and Fennel Salad :
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon liquid honey
  • salt and pepper
  • 4 cups packed baby kale
  • 1/2 fennel cored and thinly sliced
  • 2/3 cups jarred mandarin orange segments in light syrup drained

Method

In small bowl, stir together dill, parsley and oil. Sprinkle salmon with salt and pepper; spread dill mixture over tops. Place on lightly greased foil-lined rimmed baking sheet. Bake in 425F (220C) oven until fish flakes easily when tested with fork, about 12 minutes.

Kale and Fennel Salad: Meanwhile, in bowl, whisk together oil, vinegar, honey, salt and pepper. Stir in kale, fennel and orange segments. Serve with salmon.




Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 234 mg
  • Sugars 8 g
  • Protein 21 g
  • Calories 306.0
  • Total fat 19 g
  • Potassium 689 mg
  • Cholesterol 55 mg
  • Saturated fat 3 g
  • Total carbohydrate 13 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 44.0
  • Vitamin C 110.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Herbed Salmon With Kale and Fennel Salad

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