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