Walnut Crusted Salmon Grain Bowl
Description
Crispy walnut-crusted salmon meets quinoa, roasted butternut squash, and kale for a nourishing bowl full of flavor.
Ingredients
Bowl Components
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⅓ cup dry quinoa
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1 ½ cup cubed butternut squash
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3 cups kale
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¼ cup feta
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¼ cup parsley
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4 tsp olive oil, divided
Walnut Crusted Salmon
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1 lbs salmon fillets
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½ cup finely chopped California walnuts
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1 ½ tbsp Dijon mustard
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1 ½ tsp honey
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1 tsp garlic powder
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1 tsp lemon zest
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½ tsp smoked paprika
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Kosher salt and black pepper to taste
Dressing
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2 tbsp olive oil
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¼ cup apple cider vinegar
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Juice from half a lemon
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1 tbsp Dijon mustard
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1 tsp honey
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¼ tsp paprika
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Kosher salt and black pepper to taste
PREPARATION
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Cook quinoa according to package directions.
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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.
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Make salmon: In a small bowl, combine Dijon, honey, garlic powder, lemon zest, paprika, salt, and pepper.
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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.
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Bake salmon for 10-12 min until opaque and flakes easily with a fork.
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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.
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Add all dressing ingredients to a jar fitted with a lid. Shake well to emulsify.
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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.
NUTRITION
- Calories: 540 cal
- Total Fat: 33 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 8 g
- Monounsaturated Fat: 7 g
- Cholesterol: 86 mg
- Sodium: 402 mg
- Carbohydrates: 20 g
- Dietary Fiber: 6 g
- Total Sugars: 6 g
- Protein: 31 g
- Vitamin D: 10 mcg
- Calcium: 157 mg
- Iron: 4 mg
- Potassium: 1189 mg