Herbed Salmon With Kale and Fennel Salad

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

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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