Salmon Kale Salad
Experience a burst of flavor with Salmon Kale Salad, featuring tender salmon fillets paired with crunchy kale, juicy cherry tomatoes, and refreshing cucumber. Dressed in a zesty lemon vinaigrette, this vibrant salad is both nutritious and visually appealing—perfect for everything from casual lunches to elegant dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups fresh kale, torn into bite-sized pieces
- 2 (6 oz) skin-on salmon fillets
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/4 red onion, thinly sliced
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
Instructions
- Preheat the oven to 375°F (190°C). Season the salmon with salt and pepper; place skin-side down on a parchment-lined baking sheet and bake for 15-20 minutes until cooked through.
- While the salmon cooks, wash and dry the kale thoroughly. Remove tough stems and place the leaves in a large bowl. Massage with a little olive oil until softened.
- Chop cherry tomatoes, slice cucumber and red onion; add to the bowl with kale.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until smooth.
- Once the salmon is done cooking, let it cool slightly before flaking it over the salad base. Drizzle dressing over everything and toss gently to combine without mashing the ingredients.
- Serve immediately for a refreshing meal.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 70mg