Baked Salmon With Sun-Dried Tomatoes & Kale
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 332 kcal
Ingredients
- 4 wild sockeye salmon fillets or any variety salmon
- Drizzle avocado oil
- 1/2 cup sun-dried tomatoes soaked in water or jarred in oil
- 2 cups organic kale or chard chopped
- 1 lemon juiced
- Salt to taste
- Pepper to taste
Instructions
-
Preheat oven to 350 degrees F.
-
Place fillets on lightly oiled sheet pan. Drizzle fillets with oil and lemon juice, salt and pepper to taste.
-
Arrange sun-dried tomatoes over each fillet. Place chopped kale or chard around each fillet.
-
Bake about 15 minutes. Test with fork. Remove when desired level of poach or crispiness is reached.
Recipe Notes
Make this healthy meal with ingredients from Vitacost!
NOTES:
If sun-dried tomatoes are in oil from a jar, using avocado oil may not be necessary.
This recipe also works well in an Air Fryer. Set to roast setting for approximately 12 minutes.
Nutrition Facts
Baked Salmon With Sun-Dried Tomatoes & Kale
Amount Per Serving
Calories 332
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 94mg31%
Sodium 586mg24%
Potassium 1475mg42%
Carbohydrates 12g4%
Fiber 4g16%
Sugar 6g7%
Protein 37g74%
Vitamin A 3548IU71%
Vitamin C 51mg62%
Calcium 133mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.