This sumptuous meal could be just the thing to help lift you out of the doldrums. It is feel-good food on multiple levels.
First, you’ll be comforted by how easy and fast it is to prepare, taking roughly a half-hour to get on the table. Second, the taste of the rich salmon and hearty greens baked in an aromatically spiced tomato sauce will perk you up with one forkful. Third, once you have enjoyed your meal, this dish could continue to uplift you internally, because the ingredients in it are top sources of several mood-boosting nutrients.
Salmon ranks high on the list of nutrient-rich and spirit-lifting foods, thanks to its wealth of omega-3 fat, vitamin D and protein. Kale also has omega 3s as well as many B vitamins that are linked with mood.
Baked Salmon and Kale in Moroccan-Spiced Tomato Sauce
4 servings
From nutritionist and cookbook author Ellie Krieger.
1 tablespoon olive oil
4 cloves garlic, minced
14 1/2 ounces canned, no-salt-added diced tomatoes with their juices
15 ounces canned, no-salt-added tomato sauce
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1 bunch kale, tough center stems removed and discarded, leaves chopped (about 8 cups)
Four 6-ounce center-cut skinless salmon fillets
Preheat the oven to 350 degrees. Have a 9-by-13-inch baking dish at hand.
Heat the oil in a large skillet over medium-low heat. Stir in the garlic; cook for about a minute, until it has softened, then add the diced tomatoes with their juices, the tomato sauce, cumin, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the ginger, coriander, cinnamon and crushed red pepper flakes. Increase the heat to medium-high; once the mixture comes to a boil, reduce the heat to medium-low and cook for about 10 minutes, stirring occasionally, to form a slightly thickened sauce.
