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Nutrition Facts
Serving Size 176 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 290 mg 12%
Total Carbohydrate 15 g 5%
Dietary Fiber 2 g 8%
Sugars 8 g
Protein 32 g
Vitamin A 70% Iron 8%
Vitamin C 50% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Salmon with Crunchy Kale Salad
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

16 Oz salmon fillets, cut in 4 ounce portions
2 Tsp olive oil
1/2 Tsp honey
2 Tsp Sriracha sauce
8 Lb H-E-B Kale Cranberry Pepita Salad
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Instructions

1
Preheat oven to 400ºF.
2
Lay salmon fillets on a foiled lined sheet pan.
3
Combine olive oil, honey and Sriracha sauce in a small bowl; mix well. Brush or drizzle over salmon.
4
Evenly spread the kale and cranberry salad in a 9 x 13-inch baking dish.
5
Place salmon on the top rack of the oven and the kale on the bottom rack.
6
Bake 15 to 18 minutes or until salmon is cooked through.
7
Serve salmon over roasted kale.

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