Salmon Kale Salad with Lemon Dijon Vinaigrette

Photos by Marie-Catherine Dubé

Don’t let the thought of kale scare you away! This salmon kale salad is tasty, incredibly healthy and full of delicious flavors. 

Although dark leafy greens can be bitter, when mixed with the right ingredients and simple techniques (hellooo salad massage…more on that later) you can bring out the best flavor of this nutritional powerhouse.

With wild salmon filets, creamy avocado, hard boiled eggs and a simple lemon vinegarette you have a salad worthy of a fancy restaurant from your very own kitchen. 

Serve this light dinner salad with a side of Sweet Potato Fries and prepare to fall in love with kale.

❤️ Why You’ll Love Salmon Kale Salad

  • Getting dark leafy greens into your diet can be tough; the best way to incorporate them is with flavorful ingredients like the ones in this salmon salad
  • This salad is nutrient dense with healthy fats and fatty acids from avocado and wild salmon. 
  • I love this salad for BLW because many of the ingredients can be served to your baby: eggs, salmon and avocado. Everyone can eat the same thing, together, without making multiple dishes.
  • Great way to use leftover salmon from the night before. 
  • Tons of dietary fiber and antioxidants in kale.
Photos by Marie-Catherine Dubé

🍲 Ingredients

SALAD

Wild salmon fillets bought fresh or frozen. You can also use canned salmon, if needed.

Olive oil to drizzle over salmon prior to cooking.

Kale comes in many varieties: I used lainato kale (aka tuscan kale) but you can use curly kale, if preferred.

Cucumber, cherry tomato and red onion, are the veggies I used in this salad. Feel free to add your own!

Parmesan cheese either grated or shredded adds a light cheesy flavor that goes well with the vinaigrette and kale.

Avocado gives the salad a rich creamy component as well as adding healthy fats.

Hard-boiled eggs crumbled on top for protein and flavor.

Optional bacon crumbles, adds a little smokiness and heartiness to this salad.

VINAGARETTE

Olive oil is the base of this dressing.

Lemon juice adds zest and flavor. Fresh lemon juice is always preferred. It adds so much flavor you can’t get with store-bought.

Dijon mustard for a bold and tangy flavor.

Garlic because garlic makes everything better, right?

👩‍🍳 How to Make Salmon Kale Salad

  1. Preheat your oven to 400°F (200°C).
  2. Place the salmon fillets on a baking sheet lined with parchment paper.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Bake for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
  5. While the salmon is cooking, make your salad dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Set aside.
  6. Place the chopped kale in a large salad bowl. Drizzle a small amount of the vinaigrette over the kale. Massage the kale with your hands for a few minutes to help tenderize it. This step is essential for raw kale salads.
  7. Add the halved cherry tomatoes, chopped cucumber, diced red onion, parmesan cheese and diced avocado to the massaged kale and toss everything together with more vinaigrette.
  8. Once the salmon is cooked, remove from oven and set aside.
  9. Plate the salad and add cooked salmon on top with hard boiled egg sliced in half. 

🪄 Tips and Tricks

  • Be sure to massage your kale! Do not skip this step. Tough kale does not digest well, nor does it taste good. Massaging it helps break down the fibers, making it easier to chew, and digest.
  • To serve to babies 6 months and above, serve the salad deconstructed with salmon, egg and avocado.
Photos by Marie-Catherine Dubé

🗒 Serving and storing suggestions

  • This salad is a great stand alone meal. If you want something starchy with this, serve with a side of French bread or Butternut Squash.
  • If you want to make this for meal prep, construct your salad but keep the dressing in separate airtight container. Do not cut your avocado until ready to eat.

🤔 Common Questions

Is this gluten and dairy-free?

This salad is gluten-free, as is. For dairy-free, simply omit the parmesan cheese.

Salmon Kale Salad

This Salmon Kale Salad will send your taste buds flying with it's flavorful and tangy lemon dijon vinaigrette and delicious baked salmon. Packed with nutrition, exploding with flavor and easy to make, this is a dinner salad the whole family can enjoy.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Salmon Kale Salad
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

Salad

  • 1 pound wild caught salmon fillets
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 8 cups kale, stems removed and leaves chopped
  • 1 cup cherry tomatoes halved
  • 1 small cucumber chopped
  • 1/2 red onion diced
  • 1/4 cup parmesan cheese shredded or grated
  • 1 avocado diced
  • 2 eggs hard-boiled
  • bacon crumbles optional

Lemon Dijon Vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • salt and pepper to taste

Instructions

  • Preheat your oven to 400°F (200°C).
  • Place the salmon fillets on a baking sheet lined with parchment paper.
  • Drizzle with olive oil and season with salt and pepper.
  • Bake for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
  • While the salmon is cooking, make your salad dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Set aside.
  • Place the chopped kale in a large salad bowl. Drizzle a small amount of the vinaigrette over the kale. Massage the kale with your hands for a few minutes to help tenderize it. This step is essential for raw kale salads.
  • Add the halved cherry tomatoes, chopped cucumber, diced red onion, parmesan cheese and diced avocado to the massaged kale and toss everything together with more vinaigrette.
  • Once the salmon is cooked, remove from oven and set aside.
  • Plate the salad and add salmon on top with hard boiled egg sliced in half. 

Notes

  • To serve babies 6 months and above, serve the salad deconstructed with salmon, egg, and avocado.

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