1. Lightly spray a parchment-lined sheet pan or tray with cooking spray. Place the sole, side by side, about an inch apart. Cook for 12 minutes in a preheated 177°C (350°F) convection oven or until done.
2. Spray a heated flat griddle with cooking spray. Add 85 g quinoa and 57 g rainbow kale salad blend, keeping separate. Cook until warmed. Sprinkle with ¼ tsp. garlic herb seasoning, salt and black pepper.
3. Place the quinoa in the centre of a warm serving plate. Make a well in the quinoa and add the kale salad blend. Place the pollock on top of the quinoa and kale salad blend. Ladle 29 ml of warmed Alfredo sauce across the pollock.
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