Y'all know those days when you have nothing planned for lunch and have 5 minutes to throw together a grocery list so you can run through the store as fast as possible before your ever growing to-do list becomes all consuming? Well, that was my day yesterday, but I am so glad I decided to follow my craving for a fall-friendly salad (thanks to adding warm quinoa) and brightness (thanks to citrusy viniagrette). Meet my new favorite salad that I will be eating all year round when I want something flavorful, satiating, and easy.
Each component is prepped separately, but combines so easily which makes it the perfect weekday lunch meal prep! Since each component can be made individually of the others I'm going to present each part as a separate recipe then end with the easy build-your-salad-bowl steps at the end. Plus this way you can reference this whether you want to make the whole salad, or see my easy bone broth quinoa recipe or just the blackened salmon. It's like dealers choice, but in the kitchen.
RECIPE
Blackened Salmon with Citrusy Kale and Quinoa Salad
Serves: 4
Bone Broth Quinoa
Ingredients:
1/2 cup quinoa
1 cup chicken bone broth
1 tsp salt
1 tsp lemon pepper
1 ) Combine all ingredients in small pot.
2 ) Bring broth to a boil then reduce to low simmer. Cook while covered for 10 minutes.
3 ) Remove from heat and let rest for 5 minutes.
Ps you can use regular chicken broth, but I love the added health benefits of bone broth especially during dreaded sick season. Trader Joe's and Pacific Foods are my fave brands that don't break the bank.
Citrusy Kale Salad
Ingredients:
1 bunch lacinato kale
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp dijon mustard
2 tsp minced garlic
juice of 2 lemons
1 tsp red chili flakes
salt & pepper to taste
1 tbsp grated parmesan per salad
1 ) Strip kales from stems then chop or tear into smaller pieces.
2 ) Combine olive oil, red wine vinegar. djion, garlic, lemon juice. red chili flakes, salt and pepper in mason jar and shake it all up!
3 ) Drizzle dressing over kale and toss well. Set in fridge for 20-30 minutes to marinade (quicker solution is to massage kale once you've poured dressing).
Meal Prep Tip: If you are meal prepping then do not dress the kale yet. Instead remove portion of kale each day.
Blackened Salmon
Ingredients
4 6oz salmon filets
2 tsp salt
1 tbsp smoked paprika
1 tbsp oregano
1 tbsp onion powder
1 tbsp garlic powder
1 tsp pepper
1/8 tsp cayenne (optional)
1 ) Turn on oven to high broil.
2 ) Combine salt, paprika, oregano, onion powder, garlic powder, pepper, and optional cayenne.
3 ) Arrange salmon filets on lined baking sheet. Spray lightly with avocado oil then evenly sprinkle seasoning over the filets.
4 ) Broil salmon for 8 minutes or until edges have a slight crisp (the end pieces will melt in your mouth!) *cook time might vary depending on thickness, but feel free to use a fork to peek into the thickest section and continue cooking for 1-2 minutes if needed.
Now that you have the bone broth quinoa, citrusy kale, and blackened salmon ready let's build our salad.
Blackened Salmon with Citrusy Kale and Quinoa Salad
Individual Serving:
1 ) In salad bowl of choice, mix 1/2 cup citrusy kale with 1/4 cup quinoa
2 ) Sprinkle with 1 tbsp of parmesan then top with blackened salmon. Optional to serve with an extra slice of lemon, but honestly I don't think it really needs extra citrus.
Enjoy!
