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

Serves 4

  1. Preheat oven to 425 F.  Line a baking sheet with parchment paper.  Bake salmon for 10 minutes per inch of thickness. Set aside.
  2. 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.
  3. 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.
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