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
Kale and Fennel Salad :
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 425°F (220°C) 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
- Folate 25.0
- Calcium 8.0
- Vitamin A 44.0
- Vitamin C 110.0
