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Skinny Salmon, Kale, & Cashew Bowl

With omega-3 fatty acids and other essential nutrients, this dish is a delicious powerhouse of healthy-eating.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Keyword: Diabetic-Friendly, Gluten-Free, Quick and Easy, Seafood
Servings: 6 people
Calories: 429kcal
Author: Chef Nichole


  • 12 ounces salmon skinless
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 garlic cloves minced
  • 4 cups kale stems removed and chopped
  • 1/2 cup carrots shredded
  • 2 cups quinoa cooked according to package
  • 1/4 cup cashews chopped

Optional Lemon Yogurt Sauce

  • 3/4 cup Greek yogurt
  • 1 teaspoon lemon juice
  • 1 garlic clove finely grated or minced
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon kosher salt


  • Preheat oven to 400 degrees, line a baking sheet with parchment paper. Place the salmon fillets on to the sheet. Brush the salmon with 1 tablespoon of the oil (reserve the second tablespoon for later) and season with salt and pepper. Bake for 15 minutes until firm and flaky.
  • Meanwhile, heat the remaining oil in a skillet. Once hot, add the garlic, kale, and carrot. Cook, stirring often, until the kale is wilted and soft. Add the quinoa and cashews. Cook, stirring, just until hot.
  • Spoon the kale and quinoa mixture into a serving bowl. Remove the salmon from the oven and place on top of the kale. Serve and enjoy.

Optional Yogurt Sauce

  • In a small bowl, combine all ingredients and mix well. Let sit for about 10 minutes. Drizzle over cooked salmon, and enjoy!


Serving: 1bowl | Calories: 429kcal | Carbohydrates: 42g | Protein: 22g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 206mg | Fiber: 5g | Sugar: 1g |
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12