Eat Right with Rouses

Lemon Pepper Fish with Kale & Beet Salad

Total Cooking Time 15-25
Yield 2
2 ratings

Ingredients

  • 2 salmon or tuna fillets, seasoned
  • 5 ounces kale, chopped
  • 5 ounces beets, shredded
  • 3 ounces feta cheese, crumbled
  • 2 ounces sunflower seeds
  • 3 ounces dried cranberries
  • 1 tablespoons lemon juice
  • 1 tablespoons honey
  • 8 tablespoons vegetable oil

Directions

  1. Combine the lemon Juice and honey in a bowl, and whisk together.
  2. Slowly drizzle in 4 tablespoons of vegetable oil and whisk briskly to make the dressing. Set aside.
  3. Heat remaining 4 tablespoons vegetable oil in a large skillet.
  4. Add the fish to the skillet, and sear on each side for 2-3 minutes. Set aside on a separate plate.
  5. Toss the kale, cranberries, beets and feta cheese with the dressing and divide equally onto 2 plates.
  6. Place 1 fillet on top of each salad, and garnish with the sunflower seeds.

Nutrition Information

Nutrition Facts

Serving Size: 2 Servings

Amount/serving % DV*
Calories 716
Total Fat 53g 82%
Saturated Fat 8.5g 43%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 322mg 13%
Total Carbohydrate 36g 12%
Dietary Fiber 3.5g 14%
Sugars 30g
Protein 35g 70%

*Percent Daily Values (DV) are based on a 2,000 calorie diet.