Easy, healthy and delicious! This is a great meal that comes together quickly and has lots of protein!
1 lb salmon filet
8 oz mushrooms diced – (any variety)
1 tbsp oil
4 cups torn kale
¼ cup crumbled feta cheese
1 (14 oz can) white kidney beans, rinsed and drained
2 tbsp lemon juice
2 garlic cloves
1 tbsp olive oil
Salt and pepper
- Preheat oven to 425 F. Line a baking sheet with parchment paper. Bake salmon for 10 minutes per inch of thickness. Set aside.
- While salmon is cooking sauté mushrooms in a skillet with 1 tbsp oil for about 10 minutes or until the mushrooms are completely dry and slightly crisp. Add kale and sauté just until kale is wilted. Add feta cheese. Set aside.
- In a food processor puree beans along with lemon juice, garlic, olive oil and salt and pepper until smooth. Spoon onto platter, place mushroom mixture over top and salmon over top.