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Publix Simple Meals

Herb Pesto Salmon with Quinoa Kale Salad

Herb Pesto Salmon with Quinoa Kale Salad
Total Time:
30 minutes

Cooking Sequence

  • Preheat oven; prepare quinoa through step 1 and begin to simmer (5 minutes)
  • Prepare salmon and begin to bake (5 minutes)
  • Complete quinoa; serve (20 minutes)

Herb Pesto Salmon


Nonstick aluminum foil
1 lemon, for juice
3 tablespoons basil pesto sauce
2 tablespoons Dijon mustard
4 salmon fillets (1 1/2 lb), skin removed
1/2 teaspoon kosher salt
1/4 teaspoon pepper


  • Preheat oven to 375°F. Line baking sheet with foil.
  • Squeeze lemon for juice (1 teaspoon).
  • Check fish for bones.


  1. Combine pesto, mustard, and lemon juice. Season fish with salt and pepper; place on baking sheet.
  2. Top each fillet evenly with pesto mixture; bake 14–16 minutes or until 145°F (or opaque and separates easily). Serve.

Quinoa Kale Salad


5 cups fresh kale, finely chopped
1 cup quinoa
2 1/4 cups chicken stock (or broth)
1/2 cup Caesar dressing, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese


  1. Place stock and quinoa in large stockpot. Bring to a boil. Cover and reduce heat to low; simmer 15 minutes. Meanwhile, remove stems from kale, then chop leaves.
  2. Stir kale into quinoa and cover; cook 8 more minutes. Transfer mixture to large serving bowl; fluff with a fork and let stand to cool slightly.
  3. Stir in 1/4 cup dressing, salt, and pepper. Drizzle remaining 1/4 cup dressing over top; sprinkle with cheese. Serve.

Aprons Advice

  • Complete your meal with fresh asparagus, gluten-free bread, and pudding for dessert.
  • Quinoa (keen-wa) has a light, crunchy texture and slightly nutty flavor.

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Herb Pesto Salmon with Quinoa Kale Salad

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Herb Pesto Salmon

CALORIES (per 1/4 recipe) 380kcal; FAT 24g; SAT FAT 5g; TRANS FAT 0g; CHOL 100mg; SODIUM 500mg; CARB 2g; FIBER 0g; SUGARS 0g; PROTEIN 36g; VIT A 4%; VIT C 10%; CALC 10%; IRON 6%

Quinoa Kale Salad

CALORIES (per 1/4 recipe) 360kcal; FAT 19g; SAT FAT 4g; TRANS FAT 0g; CHOL 30mg; SODIUM 830mg; CARB 35g; FIBER 5g; SUGARS 5g; PROTEIN 14g; VIT A 240%; VIT C 60%; CALC 20%; IRON 15%

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