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.
Ingredients
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
- Season your salmon with salt and pepper.
- 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.
- 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.
- Turn off heat and place salmon filets aside.
- 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.
- 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.
- Once broccoli and asparagus are done, add them to salad bowl. Add salmon filets in, and garnish with dried cranberries and grape tomatoes.
- Top with additional carrot peels, if desired.
- 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
Nutrition
Serving: 1Calories: 513kcalCarbohydrates: 41gProtein: 24gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 24gCholesterol: 54mgSodium: 545mgFiber: 7gSugar: 26g
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