Rosemary Roasted Salmon + Fall Kale & Quinoa

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Sometimes I get home from a long day at school, slip into something more comfortable (sweatpants), heat up a veggie burger, and call it a day. Other times I get home from a long day at school, slip into something more comfortable (sweatpants), decide I’m in the mood for salmon and a fall-inspired side dish, drive to Central Market, spend more on groceries than is advisable for the average college student*, and end up with a delicious dinner like this.

My rosemary roasted salmon and fall kale & quinoa are both deceptively simple to make but just look fancy. You know that scene in Mrs. Doubtfire when she burns all of the food, then orders take out and beautifully plates it as if it were homemade? Well, this meal is kind of like that, except that it actually is homemade. And I’m not a middle-aged man dressed in drag.

Rosemary Roasted Salmon
Calories: 209 | Fat: 9.3 g (Sat Fat: 1.5 g) | Carbohydrate: 0.4 g | Fiber: 0.2 g| Protein: 28.9 g

Fall Kale & Quinoa
Calories: 163 | Fat: 2.2 g (Sat Fat: 0.1 g) | Carbohydrate: 32.1 g | Fiber: 4.8 g| Protein: 6.4 g

salmon ingredients:
4 oz Atlantic salmon fillet
1 sprig of rosemary (use 1/2 t dried if that’s all you have)
PAM Original nonstick spray
salt and pepper, to taste

salmon directions:
1. Preheat your oven to 300º and place a baking dish filled with water on the bottom rack of your oven
2. Place your salmon on a baking sheet lightly coated with PAM. Season with salt and pepper and lay the sprig of rosemary on top of it.
3. Place your salmon on a rack above the water-filled pan and bake for 10-20 minutes until it’s pale pink in color and flakes easily with a fork.

fall kale & quinoa ingredients:
1 oz uncooked quinoa (~1/4 C)
1 C kale, chopped
1/4 C chickpeas (I used canned)
1 T dried cranberries
PAM Original nonstick spray
salt and pepper, to taste

fall kale & quinoa directions:
1. Place the uncooked quinoa in a small pot with 1/2 C of water. Bring to a boil, then lower heat let simmer until the water has completely cooked out (about 15-20 minutes) and the quinoa is soft.
2. While the quinoa is cooking, heat a small pan coated in PAM over medium heat. Add your chopped kale and chickpeas to the pan. Cook until kale has wilted and darkened a bit in color.
3. Add the cooked quinoa and cranberries to the cooked kale. Top with a protein (ahem, roasted rosemary salmon) and enjoy!

*If you’re concerned about the price, there are definitely ways to cut corners here. Buy frozen salmon instead of fresh, use canned chickpeas, substitute spinach (even frozen works) for kale, and buy your quinoa in bulk! Voila!

Inspired by this recipe from The New York Times.

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4 thoughts on “Rosemary Roasted Salmon + Fall Kale & Quinoa

  1. I just made this for my dinner! Soooo good! Lots of superfood things for my brain to be in full swing tomorrow!

  2. made this tonight in london for my family, they loved it.

    good recipe. Added my own little kick which was a blueberry salad on the side with roasted pita chips and spinach leaves.

  3. Pingback: Fall Dinner Party Ideas | Brownie Bites | Tales, Trips, Tastes, and Tinkers

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