BAKED HARISSA SALMON OVER LEMON QUINOA & KALE

35 minutes Serves 2 Chef photo
COOKING TIME
35 MINS		 SERVES
2		 CHEF's PHOTO

This 35-minute weeknight oven-baked harissa salmon packs in quality protein, healthy fats, and fibre! Recipe by Carrie Walder, MS, RD. Carrie Walder



35 minutes

Serves 2

Carrie Walder
COOKING TIME
35 MINS		 SERVES
2		 RECIPE BY
CHEF CARRIE WALDER

This 35-minute weeknight oven-baked harissa salmon packs in quality protein, healthy fats, and fibre! Recipe by Carrie Walder, MS, RD.

Here's Chef's Prep, now it's your turn!

DID YOU KNOW?

There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed. Salmon is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein, and a variety of vitamins and minerals.

DID YOU KNOW?

There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed.

Salmon is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein, and a variety of vitamins and minerals.

Wild Alaskan salmon are harvested by nets (drift and set gillnets, purse seine), trolling, and fishwheels. Trolling is fishing by drawing a baited line or lure behind a boat. A fishwheel operates much like a water-powered mill wheel: fish travelling upstream are caught in baskets on the wheel, then transferred into a holding tank. The term ‘salmon’ derives from the Latin word ‘salmo,’ which is said to have originated from ‘salire’, which means ‘to leap’. This seems fitting considering salmon can jump up to two meters to cross obstacles in rivers.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

For the salmon:
2 MSC certified salmon fillets from Whole Foods Market
2 cloves garlic, minced
2 T (30ml) olive oil
1/4 c (60ml) harissa paste

For the lemon quinoa & kale
1/2 c (125ml) quinoa, dry
1 T (15ml) olive oil
4 c (950ml) kale, shredded or torn
3 T (45ml) golden raisins
1 lemon, juiced and zested
Salt and pepper to taste

Nutrition Information
2 servings (4 oz per serving)
 
Calories: 550 kcal
Total Fat (g): 32 g
Cholesterol: 60 mg
Sodium:360mg
Total Carbs: 37 g
Fibers: 8 g
Sugars: 13g
Protein: 33 g

Let's cook!

STEP 1

Preheat oven to 400F.

STEP 2

In a large pot on the stove, cook quinoa with water according to package directions. Quinoa is done once all liquid is absorbed (about 15 minutes).

STEP 3

Meanwhile, whisk minced garlic, olive oil, and harissa paste together in a small bowl.

STEP 4

Place Whole Foods Market MSC certified salmon fillets into a baking dish and coat with harissa mixture. Transfer to the oven and bake for 15 minutes.

STEP 5

While salmon bakes, heat a large pan over medium and add 1 Tbsp of olive oil. Sauté kale until wilted, about 2 minutes.

STEP 6

Add sautéed kale to the pot with cooked quinoa, along with lemon juice, zest, and golden raisins. Season with salt and pepper.

STEP 7

Serve quinoa mixture and top with baked salmon. Enjoy!

Before you Dive in! We'd love to see your finished dish. Take a photo and share it on Facebook OR instagram: TAG US @MSCBLUEFISH AND INCLUDE #FeELGOODSEAFOOD.

ABOUT CARRIE

ABOUT CARRIE Carrie Walder, MS, RD, is a registered dietitian, food blogger, recipe developer, food photographer, and the founder of Walder Wellness. Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious! Find her at @walderwellness.

Now enjoy your dish in the knowledge you've helped protect our oceans.

Because sustainable seafood is...

GOOD FOR YOU...

...AND OUR OCEANS TOO

AND WE NEED OUR OCEANS TO THRIVE

They contain 80 percent of our world’s biodiversity. They’re the lungs of our planet, providing us with the oxygen we need. And they feed over 3 billion people.
They contain 80 percent of our world’s biodiversity.
They’re the lungs of our planet, providing us with the oxygen we need.
And they feed over 3 billion people.

So the next time you buy fish, remember to look for the blue fish label.

This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats, and livelihoods.

So the next time you buy fish, remember to look for the blue fish label.

Carrie Walder, MS, RD, is a registered dietitian, food blogger, recipe developer, food photographer, and the founder of Walder Wellness. Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious! Find her at @walderwellness.

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Eye Image Credits

Chef portrait courtesy of Carrie Walder

Chef dish photo: Carrie Walder

Salmon illustration: © Scandinavian Fishing Year Book

Earth: Shutterstock

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