Salmon Kale Salad
Elevate your meal with this vibrant Salmon Kale Salad, featuring tender salmon on a bed of fresh kale, cherry tomatoes, and crunchy toasted nuts, all drizzled with a zesty lemon dressing. This nutritious dish is quick to prepare and perfect for any occasion, whether it’s a light lunch or a festive dinner. Packed with flavor and nutrients, this salad will impress your guests and satisfy your taste buds in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 (6 oz) fresh salmon fillets
- 4 cups kale, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup almonds or walnuts, toasted
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Wash all vegetables thoroughly. Chop kale into bite-sized pieces and place in a large bowl. Add halved cherry tomatoes, sliced cucumber, and red onion.
- Preheat oven to 375°F (190°C). Place salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes until cooked through.
- In a skillet over medium heat, toast nuts for about 5-7 minutes until golden brown.
- Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
- Once salmon is cooked and slightly cooled, flake it into chunks over the salad mix. Drizzle dressing over everything and gently toss to combine.
- Sprinkle toasted nuts on top before serving.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg