Fuel your performance on and off the field with this nutrient-packed meal. It’s light, clean, and loaded with protein, fiber, and omega-3s—perfect for recovery after practice or a doubleheader!
🍽️ Ingredients:
For the Baked Salmon:
- 2 salmon fillets (5–6 oz each)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp lemon juice
- Salt & pepper to taste
- Optional: pinch of paprika or dill for flavor
For the Kale Salad:
- 2 cups chopped kale (remove stems)
- ½ lemon, juiced
- 1 tbsp olive oil
- Pinch of sea salt
- ¼ cup shredded carrots
- ¼ avocado, sliced
- Optional: sunflower seeds or cranberries for crunch
For the Quinoa:
- ½ cup dry quinoa
- 1 cup water
- Pinch of salt
👨🍳 Instructions:
- Bake the Salmon:
Preheat oven to 400°F. Place salmon fillets on a lined baking sheet. Drizzle with olive oil, lemon juice, and season with garlic powder, salt, pepper, and any optional herbs.
Bake for 12–15 minutes, or until the salmon flakes with a fork. - Cook the Quinoa:
Rinse quinoa under cold water. Combine with water and salt in a small pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork. - Massage the Kale Salad:
In a large bowl, massage chopped kale with lemon juice, olive oil, and salt for 1–2 minutes until it softens. Add carrots, avocado, and any extras like seeds or dried fruit. - Assemble the Plate:
Serve baked salmon on top of or next to a bed of quinoa and kale salad. Squeeze fresh lemon over everything for a bright finish.
💪 Why It’s Great for Baseball Players:
- Salmon is rich in protein & omega-3s for muscle recovery.
- Quinoa offers slow-digesting carbs & complete plant-based protein.
- Kale is packed with vitamins A, C, and K for immunity & energy.
📸 Tag us @youngsbaseballgroup if you make this recipe!
Let’s eat like athletes and train like champions!
