Crispy walnut-crusted salmon meets quinoa, roasted butternut squash, and kale for a nourishing bowl full of flavor.
⅓ cup dry quinoa
1 ½ cup cubed butternut squash
3 cups kale
¼ cup feta
¼ cup parsley
4 tsp olive oil, divided
1 lbs salmon fillets
½ cup finely chopped California walnuts
1 ½ tbsp Dijon mustard
1 ½ tsp honey
1 tsp garlic powder
1 tsp lemon zest
½ tsp smoked paprika
Kosher salt and black pepper to taste
2 tbsp olive oil
¼ cup apple cider vinegar
Juice from half a lemon
1 tbsp Dijon mustard
1 tsp honey
¼ tsp paprika
Kosher salt and black pepper to taste
Cook quinoa according to package directions.
Preheat oven to 400F. Line a large baking sheet with parchment paper. Toss squash with 2 tsp olive oil, salt, and pepper. Roast on baking sheet for 15-20 min until tender. Set aside to cool.
Make salmon: In a small bowl, combine Dijon, honey, garlic powder, lemon zest, paprika, salt, and pepper.
Add salmon to a parchment lined baking sheet. Spread mixture over salmon. Sprinkle chopped walnuts over top and gently press down to adhere to salmon.
Bake salmon for 10-12 min until opaque and flakes easily with a fork.
Massage kale with 2 tsp olive oil in a large bowl. Add cooked quinoa, roasted squash, feta, and parsley to the bowl and toss to combine.
Add all dressing ingredients to a jar fitted with a lid. Shake well to emulsify.
Serve greens and veggies in a bowl and top with a fillet of walnut crusted salmon. Serve with dressing. Garnish with more parsley, if desired.
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