Description
Savor a vibrant Salmon Kale Salad, bursting with fresh flavors and textures. Perfect for any occasion, this nutritious dish is sure to impress!
Ingredients
Scale
- 1 skin-on salmon fillet (about 6 oz)
- 4 cups young kale leaves, torn into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 1 tbsp honey
Instructions
- Wash the kale thoroughly under cold water. Remove tough stems and tear leaves into bite-sized pieces. Place them in a large bowl.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Season the salmon fillet with salt and pepper, then bake for about 12-15 minutes until it flakes easily with a fork.
- While the salmon cooks, halve the cherry tomatoes and dice the cucumber. Add these to the bowl of kale.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey until well combined.
- Once cooked, let the salmon cool slightly before flaking it into chunks with a fork. Gently fold it into your salad mixture.
- Drizzle the dressing over all ingredients in the bowl. Toss gently until everything is well coated. Serve immediately or chill for about 30 minutes to enhance flavors.
Nutrition
- Serving Size: Approximately 1 salad (about 350g)
- Calories: 450
- Sugar: 8g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For added crunch, consider tossing in nuts like almonds or walnuts. You can replace salmon with grilled chicken or tofu for different protein options. To keep leftovers fresh longer, store dressing separately until ready to serve.