Honey Chipotle Salmon with Savoy Cabbage + Quinoa Slaw

Two wild Alaska Salmon fillets with sweet honey & smoky chipotle crust are served atop a Savoy cabbage and quinoa studded slaw. Creamy and guilt-free mustard-infused Greek yogurt dressing completes this convenient solution for meal prep made easy.

Serves: 2

Ingredients

Preparation

INGREDIENTS

1 package Sea Cuisine Honey Chipotle Wild Alaska Salmon
2 cups Savoy Cabbage, cut into 1/4" slices
1 cup Baby Spinach
1/2 cup Quinoa, cooked according to package instructions
1/4 cup Red Onion, sliced thin

For the (optional) Creamy Greek Yogurt-Honey Mustard Dressing

1/4 cup Plain Greek Yogurt
2 tablespoons Olive Oil
2 tablespoons Whole Grain Mustard
2 tablespoons Apple Cider Vinegar
2 tablespoons Honey
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper

Preheat your oven to 400 ̊F. Coat the baking pan with a thin layer of oil to prevent sticking. Place frozen fish in a single layer on the pan and bake for 16-20 minutes. Cook to an internal temperature of 165.
While the fish cooks make the dressing and assemble the slaw. In a small bowl whisk together the 7 ingredients for the Creamy Greek Yogurt-Honey Mustard Dressing. Set aside and reserve under refrigeration if made in advance.
To finish: Gather the sliced Savoy cabbage, baby spinach, quinoa, and sliced red onions and toss them together in a medium-sized bowl. Lightly coat the slaw ingredients with the desired amount of reserved dressing. Divide the slaw equally between two plates.
Top each plate with a fully cooked portion of Sea Cuisine Honey Chipotle Wild Alaska Salmon and enjoy