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.
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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.