Description
Salmon Kale Salad is a colorful and nutritious dish featuring tender, wild-caught salmon paired with crisp kale and fresh vegetables. This salad is drizzled with a zesty Dijon-honey dressing that adds a delightful tang to every bite. Perfect for busy weeknights or casual gatherings, this versatile recipe is not only easy to prepare but also packed with essential nutrients, making it an ideal choice for anyone looking to enhance their meal with flavor and health benefits.
Ingredients
Scale
- 4 cups kale, chopped
- 2 salmon fillets (approximately 6 oz each)
- 2 tbsp extra virgin olive oil (divided)
- 2 tbsp fresh lemon juice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ? cup walnuts or almonds, toasted
- 1 tsp Dijon mustard
- 1 tsp honey
Instructions
- Preheat oven to 400?F (200?C). Line a baking sheet with parchment paper.
- Season salmon fillets with salt and pepper, drizzle with 1 tbsp olive oil, and place skin-side down on the baking sheet. Bake for 12-15 minutes until cooked through.
- While salmon cooks, wash and chop kale into bite-sized pieces and place in a large bowl.
- Add halved cherry tomatoes and diced cucumber to the kale.
- In a small bowl, whisk together remaining olive oil, lemon juice, Dijon mustard, and honey until emulsified.
- Once salmon is done cooking, flake it into larger pieces and add to the salad bowl along with toasted nuts.
- Drizzle dressing over salad and toss gently until combined. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 275g)
- Calories: 350
- Sugar: 5g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg