Herb-Pesto Salmon with Quinoa-Kale Salad | Publix Super Markets

Ingredients

• Nonstick aluminum foil
• 1 lemon, for juice
• 3 tablespoons basil-pesto sauce
• 2 tablespoons Dijon mustard
• 4 salmon fillets (1 1/2 lb), skin removed
• 1/2 teaspoon pink (or kosher) salt
• 1/4 teaspoon pepper
• 1 cup quinoa
• 2 1/4 cups chicken stock (or broth)
• 5 cups fresh kale, finely chopped
• 1/2 cup Caesar dressing, divided
• 1/4 teaspoon pink (or kosher) salt
• 1/2 cup crumbled feta cheese