Salmon is high in omega-3 fatty acids, an incredibly healthy kind of fat. Regular intake of omega-3 fatty acids lowers your risk for heart disease.

This recipe serves 2.

Time: 30 minutes prep, 8 minutes cook time

Ingredients:

• 6 ounces salmon (cut into 2 - 3 ounce portions)
• 2/3 cups cooked quinoa
• 1 shallot – minced and divided into thirds
• 1 clove garlic – minced and divided into thirds
• Kale 1 cup
• Kale chips ½ cup
• 1 cup orange sections 
• ½ pear diced small
• 2 teaspoons butter 
• 1 tablespoon plus 1 teaspoon vegetable oil
• 2 tablespoons sweet chili sauce
• 2 teaspoons orange concentrate
• 2 teaspoons rice wine vinegar

Instructions:

Kale Chips: Purchase in the snack aisle or produce aisle or make them yourself as follows:

1. Preheat oven to 375 degrees.
2. Wash and dry kale.
3. Tear the leaves away from the stems and discard stems.
4. In a large bowl, toss kale with 1.5 teaspoon of olive oil and a pinch of salt and pepper.
5. Massage the leaves to coat entirely with a thin layer of oil.
6. Spread on a baking sheet and roast until light and crisp, approximately 5 minutes.
7. IMPORTANT: check every minute after three minutes, as the chips can easily burn.

Quinoa: Follow instructions on the package.

1. Store cooked quinoa for up to three days in the refrigerator or freezer and defrost as needed.
2. TIP: boil in broth instead of water to add extra flavor.

Vinaigrette:

1. Mix orange concentrate, 2 teaspoons of the oil, vinegar, half a shallot, half a clove of garlic, pinch salt and pinch of pepper.
2. Use refrigerated for up to three days.

Making the Dish:

1. Heat a pan to medium-high.
2. Add 1 teaspoon of oil, and add salmon.
3. Turn heat down to medium heat, and cook salmon until the sides begin to show white streaks.
4. Turn salmon, cooking an additional three minutes or until reaching 145 degrees in the center.
5. In a separate pan, on medium heat, add 1 teaspoon oil and sauté the fresh kale with ½ clove garlic and half shallot, salt and pepper for two minutes.
6. Add the quinoa, butter and vinaigrette, toss until combined .
7. Sprinkle with pear, kale chips and orange segments.
8. Serve ½ cup portions, top with salmon and brush with chili sauce and enjoy!

Nutrition Facts:

2 Servings calories 335,Total Fat 21 g, Saturated Fat 8 g, Polyunsaturated Fat 3 g, Monounsaturated Fat 5 g, Cholesterol 75 mg, Sodium 180.0 mg, Potassium 550 mg, Total Carbohydrate 17 g, Dietary Fiber 3 g, Sugars 9 g, Protein 19 g, Vitamin A 65 %, Vitamin B-12 43 %, Vitamin B-6 44 %, Vitamin C51 %, Copper 20 %, Folate 13 %, Iron 9 %, Magnesium 13 %, Manganese 14 %,Niacin 45%,Pantothenic Acid 18 %,Phosphorus 28 %,Riboflavin 23 %,Selenium 54%,Thiamin 20 %, Zinc 7 %. *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.