Detox Salmon-Kale Salad
Ingredients
- 1 (2-lb) salmon fillet
- ½ cup Champagne vinaigrette, divided
- ½ tsp salt
- ½ tsp pepper
- ½ cup chopped walnuts
- 2 (5-oz) pkg baby kale
- 2 (8.8-oz) pkg cooked beets, cut into wedges
- 2 avocados, sliced
- ½ cup thinly sliced red onion
- ½ cup crumbled goat cheese
Instructions
- Preheat oven to 450°F. Place fish on a baking sheet lined with parchment paper; brush with 2 Tbsp vinaigrette, and sprinkle with salt and pepper.
- Bake 10 to 15 minutes or until fish flakes with a fork. Break into large chunks.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Arrange kale, fish, beets, avocado, and onion onto 6 plates. Sprinkle with nuts and cheese; drizzle with 6 Tbsp dressing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
551
|
551
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 37 | 37 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 437 | 437 |
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