Rosemary Salmon Quinoa Bowl Recipe
Recipe By Munchery
Season salmon with rosemary and roast until flaky. Serve it over a hearty bed of red quinoa mixed with sauted kale. A traditional french sauce of tomatoes, olive oil, and garlic dresses the bowl along with a squeeze of fresh lemon.
4.3
13 Rating -
Rate
Non Vegdiet
40minstotal
20minsCook
40m.total
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Rosemary Salmon Quinoa Bowl Recipe
- 1/4 Shallot, minced
- 1/4 Garlic clove, mincde
- 1/2 Oil packed anchovies, drained and minced
- 1/4 Lemon, zested
- 1/4 tablespoon Unseasoned rice vinegar
- 0.13 cup A olive oil
- 0.06 cup A capers, drained
- 1/2 Tomatoes, diced
- 0.19 teaspoon A salt, to taste
- 1/4 cup White quinoa
- 1/4 teaspoon Olive oil
- 0.13 teaspoon A salt
- 1/2 tablespoon Minced rosemary
- 1/2 tablespoon Olive oil
- 1/4 teaspoon Salt
- 1 Salmon fillets
- 1/4 tablespoon Olive oil
- 1/4 bunch Kale, destemmed and roughly chopped
- 1/4 Lemon, sliced into wedges
Nutrition
value
value
640
calories per serving
48 g Fat11 g Protein43 g Carbs14 g FiberOther
Current Totals
- Fat48g
- Protein11g
- Carbs43g
- Fiber14g
MacroNutrients
- Carbs43g
- Protein11g
- Fiber14g
Fats
- Fat48g
Vitamins & Minerals
- Calcium299mg
- Iron7mg
- Vitamin A997mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9216mcg
- Vitamin B120mcg
- Vitamin C114mg
- Vitamin E8mg
- Copper< 1mcg
- Magnesium122mg
- Manganese1mg
- Phosphorus192mg
- Selenium4mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Munchery