Baked Salmon over Wilted Kale and Quinoa Salad with Parmesan Vinaigrette

I don’t know about you but I’m constantly going to a restaurant and loving a dish or an appetizer I got there. I find myself thinking of that dish several days, even months later and my mouth watering to eat the dish again. However, that restaurant is often in another state or country, too expensive to have that often, or it just seems impractical to go get the same thing I just had when there are so many other options to try. Well, for the past week I have been craving a meal I had nearly two weeks ago but I’m not about to drive over an hour away to have it again. Instead, I decided to see if I could create my own version that I could then crave instead of the original. I had no clue how it would turn out but I am happy with how it turned out and even better, I have satisfied my craving! So below is my version of Duclaw’s wilted kale and quinoa salad. At the time ,I tried it with grilled chicken but this time I decided to try it out with baked salmon. Hope you enjoy the recipe as much as I do and that you find yourself craving it once you’ve tried it.

Salmon after

Equipment Needed:

  • Small mixing bowl
  • Whisk
  • Spoon
  • Knife
  • Cutting board
  • Large Saucepan
  • Baking pan with rack
  • Aluminum foil
  • Pastry Brush
  • Large skillet
  • Non-stick skillet with lid
  • Large mixing bowl

Parmesan Vinaigrette


  • 1/3 cup grated Parmesan
  • 1 1/2 teaspoon Dijon Mustard
  • 2 tablespoons red wine vinegar
  • 1 clove of garlic, minced
  • 1/3 cup extra virgin olive oil
  • Pinch of salt and ground pepper


  • Whisk together all ingredients in a small mixing bowl.

Salmon Before

Baked Salmon


  • 2 filets of Salmon, fresh
  • 1 clove of garlic, minced
  • Extra virgin olive oil
  • Lemon juice
  • Salt and pepper
  • Two slivers of butter


  • Pre-heat oven to 450º and cover baking dish (with rack) with aluminum foil. Brush a little olive oil on the aluminum foil and place salmon filets on top.
  • Lightly brush additional olive oil on top of the filets, then squeeze a little lemon juice and sprinkle the top with salt and pepper. Place a sliver of butter on each filet.
  • Place in the center of the oven and cook for 4-6 minutes per 1/2 inch thickness or until it flakes when you cut edge with a fork.

Wilted Kale and Quinoa Salad:


  • 4 tablespoons extra virgin olive oil, divided
  • 3 cloves of garlic, minced
  • 1 cup vidalia onion, chopped into 1/2 inch cubes
  • 15.5 ounce can of cannellini beans
  • 1 medium tomato, chopped into 1/2 inch cubes
  • Bunch of kale, with leaves pulled off the stem and torn into smaller pieces
  • Salt and Pepper
  • Quinoa, I used Near East’s Rosemary and Olive Oil Quinoa Blend and cooked according to the package instructions


  • Heat 2 tablespoons of olive oil in a large skillet over medium heat, add garlic and cook until fragrant.
  • Add onions and saute for 2-3 minutes. Stir in cannellini beans and salt and pepper to taste, cook for 3-4 minutes or until warm, stirring occasionally and gently. Add in a spoonful or two of the parmesan vinaigrette and tomatoes.
  • At the same time, heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add kale to pan, stirring to coat with olive oil and sprinkle salt and pepper to taste. Reduce heat to medium-low and cover. Stir occasionally until wilted.
  • Mix wilted kale, bean mixture, and prepared quinoa together in a large mixing bowl. Add spoonfuls of parmesan vinaigrette to your liking.
  • Serve immediately.

After 2