@stephgrassodietitian: Fiber Tip: Toss in ½ cup of canned chickpeas or white beans to the couscous and kale mix → adds 6–8g fiber.   5 oz salmon fillet 2 tablespoons low-sodium soy sauce 1 ½ tablespoons honey 2 cloves garlic, minced 1 tablespoon rice vinegar (or lime juice) 1 teaspoon sesame oil 1 teaspoon ginger 1/3 cup dry couscous 2.5 cups kale, chopped Olive oil, salt, and pepper (for sautéing kale) Toasted sesame seeds, for garnish   Preheat oven to 450°F. In a small bowl, whisk together soy sauce, honey, garlic, vinegar or lime juice, sesame oil, and ginger. Place the salmon in a shallow dish or zip-top bag and pour the marinade over it. Let it sit in the fridge for 10–15 minutes. While the salmon marinates, cook couscous according to package instructions. Transfer the salmon to a baking dish lined with parchment or foil. Pour a little of the marinade over the top. Bake for 13 minutes, or until salmon is cooked through and flakes easily with a fork. While the salmon bakes, sauté kale in a skillet with a drizzle of olive oil, a pinch of salt, and pepper until wilted and tender (about 4–5 minutes). Combine the cooked couscous and sautéed kale. Plate with the baked salmon and garnish with toasted sesame seeds. #easymeal #DinnerIdeas #healthyrecipes

Steph Grasso, MS, RD

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Region: US

Monday 07 April 2025 21:14:03 GMT