Walnut Crusted Salmon Grain Bowl

Cook quinoa according to package directions.

Preheat oven to 400F. Line a large baking sheet with parchment paper. Toss squash with 2 tsp olive oil, salt, and pepper. Roast on baking sheet for 15-20 min until tender. Set aside to cool.

Make salmon: In a small bowl, combine Dijon, honey, garlic powder, lemon zest, paprika, salt, and pepper.

Add salmon to a parchment lined baking sheet. Spread mixture over salmon. Sprinkle chopped walnuts over top and gently press down to adhere to salmon.

Bake salmon for 10-12 min until opaque and flakes easily with a fork.

Massage kale with 2 tsp olive oil in a large bowl. Add cooked quinoa, roasted squash, feta, and parsley to the bowl and toss to combine.

Add all dressing ingredients to a jar fitted with a lid. Shake well to emulsify.

Serve greens and veggies in a bowl and top with a fillet of walnut crusted salmon. Serve with dressing. Garnish with more parsley, if desired.