Operator Help

To reach your local store, please click HERE
For help with Perks, Digital Coupons,
Online Shopping or the Mobile App
please call: 801-978-8499

Mon - Fri: 8 AM - 5 PM MST
Quinoa-Crusted Salmon over Kale Pesto Squadoodles

Quinoa-Crusted Salmon over Kale Pesto Squadoodles

Prep: 20 minutesBake/Cook: 25 minutesServes: 4


Kale Pesto
  • 1 garlic clove, coarsely chopped
  • 2 cups packed torn kale leaves
  • 1 cup packed fresh basil leaves
  • ½ cup coarsely chopped hazelnuts
  • ½ cup extra virgin olive oil
  • ½ cup grated Parmesan cheese plus additional for garnish (optional)
Quinoa Crusted Salmon
  • Nonstick cooking spray
  • 4 skinless salmon fillets (about 4 ounces each)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¾ cup cooked quinoa
  • 1 tablespoon extra virgin olive oil
  • ½ medium eggplant, cut into ½-inch pieces (about 1½ cups)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 package (16 ounces) AFS® Squadoodle Veggie Noodles
  • ½ cup drained oil-packed julienne cut sundried tomatoes


  1. Prepare Kale Pesto: In food processor, pulse garlic, kale, basil and hazelnuts until finely chopped. With processor running, slowly add oil; process until combined. Add cheese; pulse until combined. Makes about 1½ cups.
  2. Prepare Quinoa Crusted Salmon: Place oven rack 4 to 5 inches from broiler. Preheat broiler to high. Spray rimmed baking pan with nonstick cooking spray. Sprinkle salmon with salt and pepper; place on prepared pan. Broil 5 minutes; turn salmon and spray with cooking spray. Evenly press quinoa onto salmon; broil 7 minutes or until internal temperature reaches 145° and quinoa is golden brown.
  3. Prepare Squadoodles: In large skillet, heat 1 teaspoon oil over medium-high heat; add eggplant, salt and pepper. Cook 1 minute, undisturbed; cook 5 minutes or until golden brown, stirring occasionally. Transfer eggplant to bowl.
  4. In same large skillet, heat remaining 2 teaspoons oil over medium-high heat; add Squadoodle Veggie Noodles and cook 5 minutes or until crisp-tender. Stir in tomatoes, ½ cup pesto and eggplant.
  5. Serve squadoodle mixture topped with salmon; sprinkle with cheese and serve with additional pesto, if desired.

Note from the Dietitian

This recipe is loaded with nutrient-rich vegetables plus omega-3 rich salmon. This recipe contains 29g fat (60% of total calories). Consider serving with a carbohydrate-based side or using this dish to balance higher carbohydrate meals in order to manage carbohydrate intake to about 60-70% of your daily caloric intake.

Approximate nutritional values per serving

438 Calories, 29g Fat (4g Saturated), 73mg Cholesterol, 404mg Sodium, 18g Carbohydrates, 5g Fiber, 4g Sugars, 0g Added Sugars, 31g Protein

This site uses cookies for the best possible experience. By using our site, you agree to our cookies policy, which can be found HERE.

Log In Register