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Roasted Salmon with Crunchy Kale Salad


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

45 minutes


4   (6 oz.)  salmon filets

1  Tbsp.  olive oil

1/2   tsp.  honey

1   tsp.  Sriarcha Sauce

1  lb.  H-E-B Kale Cranberry Pepita Salad


Preheat oven to 400°F.

Heat olive oil in a large pan on Medium-High. Add poblano peppers and onions, and saute until onions become translucent. Transfer to a large bowl.

Combine ground beef, rub, and 1/2 of the Marionberry & Jalape?o Sauce with the onions and peppers. Mix well.

Form the meat mixture into two footballshaped loaves. Place on prepared sheet pan.

Bake 30-45 minutes or until internal temperature reads 165°F. Cool several minutes before serving with the remaining sauce.
Nutritional Information
Serving size: 4, Serving size: 176g, Calories: 370, Total Fat: 21g, Saturated Fat: 3g, Sodium: 290mg, Carbohydrates: 16g, Dietary Fiber: 2g, Protein: 32g

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