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Skinny Salmon, Kale, & Cashew Bowl

This Skinny Salmon, Kale, & Cashew Bowl is a nutritious delight! Packed with flavor, it's a satisfying meal that leaves you energized.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 12 ounces salmon (skinless) Fresh or frozen, wild-caught ideal
  • 2 tablespoons olive oil Extra virgin for best taste
  • 1/2 teaspoon kosher salt Enhances flavor
  • 1/4 teaspoon ground black pepper Adds spice and complexity
  • 2 cloves garlic minced
  • 4 cups kale stems removed and chopped
  • 1/2 cup carrots shredded
  • 2 cups quinoa cooked according to package
  • 1/4 cup cashews chopped
  • 3/4 cup Greek yogurt for dressing
  • 1 teaspoon lemon juice brightens flavor
  • 1 clove garlic finely grated or minced for dressing
  • 1/2 teaspoon lemon zest aromatic citrus note
  • 1/4 teaspoon kosher salt for seasoning the dressing

Instructions

  • Begin by cooking the quinoa according to the package instructions. Typically, this involves rinsing the quinoa, then combining it with water in a pot and bringing it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer until all the water is absorbed, usually around 15 minutes. Fluff with a fork and set aside.
  • In a non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Season the salmon with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Place the salmon in the skillet and cook for about 4-5 minutes on each side until it’s opaque and flakes easily with a fork. Remove from the skillet and let it rest.
  • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the chopped kale and shredded carrots. Sauté for around 5-7 minutes until the kale is wilted and tender. Remove from heat.
  • In a mixing bowl, combine Greek yogurt, lemon juice, finely grated garlic, lemon zest, and kosher salt. Mix well until smooth and creamy.
  • In a large serving bowl, start with a base of cooked quinoa. Top with sautéed kale and carrots, followed by flaked salmon. Drizzle the Greek yogurt dressing over the top and sprinkle with chopped cashews for that perfect crunch.
  • Serve the Skinny Salmon, Kale, & Cashew Bowl immediately while it’s warm. Enjoy each bite of this flavorful and nutritious dish!

Equipment

  • Non-stick Skillet
  • Mixing Bowl
  • Knife and cutting board
  • Measuring Spoons
  • Cooking pot

Notes

  • For a spicy kick, consider adding red pepper flakes to the sautéed kale.
  • Experiment with different nuts or seeds, such as almonds or sunflower seeds, to change up the texture.
  • This dish can be made ahead of time and stored in the fridge for quick meals.