Poached Salmon with Tomato, Kale, and White Bean

Oh, Monday.

Yesterday (or should I call it yesterweek, because that's how long it felt) was the longest day I've had in a while. To be honest, nothing notable happened to drag it on, it must have just been "one of those days". Yesterday was so long, that I woke up this morning convinced it was Wednesday, and started prepping for a Wednesday meeting I thought I had. You can imagine my disappointment when half way through my email, my mind finally adjusted and I realized we were only just beginning Tuesday.

After a long day, the only thing I want to end with is a comforting meal and a glass of wine. And, what is more comforting than your favorite flavor combos? Chocolate? Good. Sea salt? Good. Chocolate + Sea salt? GOOD (cue: Joey). Peanut butter and banana, mango and chili, cottage cheese and hot sauce (no? just me? ok), salmon and tomato. Salmon and tomato...

Ever since I discovered the power that is salmon + roasted tomatoes, I crave it once a week. Usually my boyfriend and I make Ali from Inspiralized's Easy Post-Workout Salmon, but if we're feeling extra fancy or want to impress guests, we make our modified version of this amazing dish by Keys to the Cucina. We've "beefed" it up by adding quinoa, kale, and a few different herbs.

Serving Size: 2

2 - 4oz salmon fillets

1 cup kale, torn

1/2 cup cannellini beans, drained and rinsed

1/4 cup quinoa, cooked according to package

15-17 cherry tomatoes, halved

1/2 small yellow onion, diced

1/2 lemon wedge, sliced for topping, with part of the wedge reserved.

1 garlic clove, minced

1/4 cup dry white wine

1/8 cup vegetable broth

1/8 tsp garlic powder

1/8 tsp dried chives

1/8 tsp dried parsley

olive oil

salt & pepper

1. Skin your salmon fillets, unless you like skin (bleh) this step is important.

2. Heat a tablespoon of olive oil in sautee pan and add onion and garlic. Cook for 3-4 minutes, stirring frequently.

3. Add tomatoes and beans, season with salt and pepper. Cook an additional 2 minutes, stirring frequently.

4. Meanwhile, season salmon with salt and pepper, garlic powder, and dried herbs.

5. Deglaze the pan with white wine, stirring constantly. 2 minutes.

6. Add kale to the tomato and bean mixtures, stir to incorporate. Lay salmon pieces on top of mixture, top with lemon slices. Cover and cook for 8-10 minutes.

7. Remove lemon slices, drizzle broth over salmon, and squeeze remaining lemon wedge.

8. Plate dish with quinoa, salmon fillet, and tomato mixture. Enjoy!