Ingredients
Quantity | Ingredients |
---|---|
2 tsp | olive oil |
3 | cloves garlic, minced |
1 small | Granny Smith apple, peeled and thinly sliced |
3/4 lb. | all-purpose potatoes, peeled and cut into 1/2 |
1/2 cup | thinly sliced carrots |
2/3 cup | chicken broth |
3 cups | shredded Savoy cabbage |
2 cups | shredded kale |
2 tbsp | balsamic vinegar |
1/2 tsp | salt |
1-1/4 lbs. | salmon fillets, cut into 4 equal servings |
1/2 tsp | sage |
Directions
1. Preheat oven to 425 degrees F. Spray 7 x 11'' baking pan with nonstick cooking spray. 2. In large nonstick skillet, heat oil over medium heat. Add garli and apple, and cook, stirring frequently, until apple is golden, about 3 minutes. 3. Add potatoes, carrots and chicken broth; cover and cook until potatoes are almost tender, about 7 minutes. 4. Stir in cabbage, kale, vinegar and 1/4 teaspoon of salt. Partially cover and cook until cabbage has wilted and potatoes are tender, about 10 minutes. 5. Meanwhile, place salmon in prepared baking pan. Rub with remaining 1/4 teaspoon salt and sage. Bake 10 minutes, or until salmon flakes when tested with a fork. Serve salmon on a bed of vegetables. Nutrition Information Per Serving: 330 calories, 12g total fat, 1.7g saturated fat, 3.8g fibre, 78mg cholesterol, 455mg sodium.
Source: whole Health MD website at http://www.wholehealthmd.com