Salmon, Cashew & Kale Bowl
Cooking Time: 15 Minutes
12 oz. salmon filets, skin off
2 tbsp. olive oil, divided
½ tsp salt
¼ tsp pepper
2 cloves garlic, chopped fine
4 cups kale, stems removed & chopped
½ cup carrot, grated
2 cups quinoa, cooked according to package directions
¼ cup cashews, chopped
1- Place the rack in the cooking pot and set to bake on 400°F. Place a sheet of parchment paper on the rack.
2- Brush the salmon with 1 tablespoon of oil and season with salt and pepper. Place the fish on the
3- Add the tender-crisp lid and cook 15 minutes or until salmon reaches desired doneness. Transfer the fish to a plate and keep warm.
4- Set the cooker to sauté on medium heat and add the remaining oil. Once the oil is hot, add garlic, kale, and carrot and cook, stirring frequently, until kale is wilted and soft, about 2-3 minutes.
5- Add the quinoa and cashews and cook just until heated through. Spoon mixture evenly into bowl and top with a piece of salmon. Serve immediately.
Total Fat 17g
Total Carbs 18g