Salmon with Lemon Quinoa and Creamed Kale
Prep time
Cook time
Total time
Serves: 2 servings
  • 10-12oz fresh Norwegian Salmon, skinned and divided into two servings
  • salt and pepper to taste
  • Lemon-Infused Quinoa ingredients:
  • 1 cup rainbow quinoa
  • 2 cups water
  • ½ tsp sea salt
  • 2 tsp lemon zest
  • Creamed Kale Ingredients:
  • 1 bunch green kale, de-stemmed and roughly chopped
  • ¼ cup cashews
  • ¼ cup water
  • ¼ yellow onion, diced
  • ⅓ cup dry white wine (I use pinot grigio or sauvignon blanc)
  • 1 Tbl fresh thyme, finely chopped
  • salt and pepper to taste
  1. Preheat oven to 375F. Place the salmon on a parchment paper-lined baking sheet. Sprinkle with salt and pepper. Bake for 17-18 minutes (I like to save this step for the very end to serve the salmon melt-in-your-mouth piping hot. oh so good).
  2. Place quinoa in a mesh strainer and rinse before adding to the pot of water. Place quinoa, salt, and water in a pot, bring to a boil. Add lemon zest, cover, turn the burner off and allow to sit there for 20 minutes.
  3. While quinoa is cooking, in a blender, process cashews and water to make a cream sauce. Set aside. Bring a large saucepan to high heat and add onion. Cook in a dry pan for about 1 minute then add the wine wine while scrubbing the browned bits from the bottom. Add fresh thyme and cook for another minute. Pour the cashew creamer and stir for 30 seconds. Toss in kale and cook for about 1-2 minutes making sure not too cook too long to keep the structure of the kale. Add salt and pepper to taste.
  4. When everything is ready, plate your dish. Start with creamed kale, then add quinoa, and top with fresh salmon. Sprinkle with any extra lemon, salt/pepper to taste. Enjoy!
Recipe by Healthy Julie at