20 Minute Salmon Kale Salad with Broccoli

This Salmon Kale Salad with Broccoli blends the savory flavors of cooked vegetables and salmon with the sweet flavors of cranberries, topped with a honey lemon dressing. It comes together in less than 30 minutes and provides a light, nutritious meal.

This post is sponsored by ASMI. All opinions are my own.

A salmon kale salad is one of my favorite things. You know the Trader Joe’s broccoli kale salad you can buy? It’s amazing, but have you ever added salmon? Life changing.

I figured I just needed to make my own, filling version of this broccoli kale salad, which turned into a salmon and kale salad because I’m always trying to get those omega-3 healthy fats in!

Hence, this kale salmon salad recipe is a sweet kale salad enhanced by tart and savory flavors of lemon salmon. It’s great for no sandwich lunches, fancy dinner parties, or even as a side for holiday gatherings. 

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I love a nice summer salad! This summer strawberry chicken salad and quinoa mango salad are other favorites.

Plus, adding the Alaska salmon is a wonderful way to meet your seafood recommendations (two servings/week, or about 8-ounces/week).

That is one of the gentle nutrition recommendations I definitely abide by during pregnancy – those healthy fats are so important, plus seafood offers a slew of other nutrients, like iron, zinc, B-Vitamins, selenium, Vitamin D and more.

When I’m feeling extra lazy, this salmon recipe for pregnancy is ready in like 10 minutes, no joke. That or my easy sheet pan salmon and veggies. We’ve got to get those omega 3‘s in!

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Ingredients

Gather your ingredients for this crunchy salmon broccoli salad.

• salmon filets (I used Alaska Sockeye salmon)
• kale
• broccoli
• asparagus
• dried cranberries
• cherry tomatoes
• pepper
• olive oil
• garlic
• lemon juice

And for the lemon honey dressing, gather:

• apple cider vinegar
• olive oil
• lemon
• honey
• salt

How To Make Kale Salad with Salmon

What really makes this kale and salmon salad stand out is the perfectly massaged kale leaves. We do the same in this kale mustard greens salad recipe.

Promise me you’ll take the time to massage them. It adds so much more flavor and makes it more forgiving and less rough.

First, though, cook your salmon on a medium pan over medium-high heat. Cook for about 3 minutes with the skin side down, and then flip and cook for 1-2 more minutes.

Then, add the broccoli and asparagus back to the pan with olive oil over medium-high heat and cook for 5-10 minutes. While you are sauteeing the broccoli and asparagus, start massaging your kale salad!

Massaging a bulk of kale leaves sounds intimidating but it takes less than a minute and it’s really quite simple. First, take your bunch of kale and break off any hard stems that you see.

Wash the kale and dry the leaves. Using a salad spinner helps with this!

Once your kale leaves are dry and the stems removed, place the kale in a bowl. Add olive oil, the juice from one lemon, and sea salt. Massage the leaves so the olive oil, lemon juice, and sea salt are equally spread out among the kale leaves.

Once you’re done massaging your kale leaves (and it has softened), you’ll add the sauteed broccoli and asparagus, carrots, and salmon filets to your kale and salmon salad!

Lastly, mix your honey lemon dressing. Simply mix apple cider vinegar, olive oil, the juice from two lemons, honey, and salt in a mason jar and shake well.

Modify amounts of each as desired, for taste. Garnish with dried cranberries and tomatoes (both optional) and you’re done!

How to Store Salmon Kale Broccoli Salad

To store your broccoli and kale salad, keep in a large tupperware or glass bowl, completely covered in the fridge for up to 3 days.

I usually store the dressing separately and add as needed, so things don’t get too soggy.

More Delicious Salad Recipes

• Hummus Pasta Salad
• Cantaloupe Melon Salad
• Quinoa and Sweetpotato salad
• Zucchini Salmon Fritters
• Butternut Squash Beet Salad

Servings 2 servings

Salmon Kale Salad with Broccoli

Sarah Schlichter, MPH, RDN

This Salmon Kale Salad with Broccoli blends the savory flavors of cooked vegetables and salmon with the sweet flavors of cranberries, topped with a honey lemon dressing. It comes together in less than 30 minutes and provides a light, nutritious meal.

4.75 from 4 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients  

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Kale Salad

• 2 6- ounce salmon filets
• salt and pepper
• 1 Tbsp olive oil
• 1 clove garlic
• 2 tsp lemon juice
• 1 bunch of kale or kale salad mix
• 1/2 bunch asparagus, chopped
• 2 cups broccoli florets, chopped
• 1 lemon
• 1/3 cup dried cranberries
• 1/3 cup grape tomatoes, halved

Lemon Honey Dressing

• 3 Tbsp apple cider vinegar
• 3 Tbsp olive oil
• Juice from 2 lemons
• 1 Tbsp honey
• 1/2 tsp salt

Instructions 

1. Season your salmon with salt and pepper.
2. Add olive oil to a pan over medium high to high heat. Once hot, add salmon filets. Cook for about 3 minutes, skin side down. Flip the filets and cook for an additional 1-2 minutes.
3. Remove filets from pan when done and put them on a plate. Add garlic clove and lemon juice to pan and stir. Add salmon filets back in and mix, letting them soak up the juice.
4. Turn off heat and place salmon filets aside.
5. Add broccoli and asparagus to medium pan and sautee with olive oil over medium high heat.  While broccoli and asparagus are cooking, prepare the kale salad.
6. Remove stems, wash and massage your kale leaves. Dry them, and place in a bowl. Add olive oil, juice from 1 lemon and sea salt.  Peel carrots and add to salad.
7. Once broccoli and asparagus are done, add them to salad bowl. Add salmon filets in, and garnish with dried cranberries and grape tomatoes.
8. Top with additional carrot peels, if desired.
9. To make the lemon dressing, whisk ingredients in small bowl or shake them in a jar. Adjust to taste. Serve dressing along with salad.
   
   

Equipment

Pompeian Robust Extra Virgin Olive Oil – 68 Ounce

Chosen Foods 100% Pure Avocado Oil 16.9 oz., Non-GMO for High-Heat Cooking, Frying, Baking, Homemade Sauces, Salad Dressings and Marinades

Nutrition

Serving: 1Calories: 513kcalCarbohydrates: 41gProtein: 24gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 24gCholesterol: 54mgSodium: 545mgFiber: 7gSugar: 26g

Did you make this recipe?Let us know how it was!