Salmon + kale is a match made in heaven. Don’t believe me? Just wait until you try this salmon kale salad.
You pretty much can’t go wrong with a good piece of salmon. As always, we recommend wild caught salmon. Of course, this isn’t a deal breaker if you can’t find wild caught, or if the price tag is a little too high.
There’s some evidence that shows that farm-raised *may* actually be higher in omega-3 fatty acids due to the feed the fish are fed. But often, this type of fish contains more contaminants or even disease.
Because of this, we stick to our recommendation that wild caught is best if possible.
But let’s get back to the star of this article – this beautiful salad. The dressing is made of olive oil, lemon, garlic, a shallot, a bit of Dijon mustard. Whisk all of that together – I promise it’s way better than what you can get in a bottle at the store.
You’re going to drizzle that over kale, tomatoes, and bacon. Yes, bacon. (I told you this was good.)
All you have left to do is pan-sear the salmon. Cook it to your liking and then put it on top of that pile of kale.
There you have it – the easiest, most delicious salmon kale salad.
Salmon Kale Salad
- 1/4 cup olive oil plus 1 tablespoon
- Juice of 1 lemon
- 1 clove garlic minced
- 1 shallot minced
- 1 teaspoon Dijon mustard
- 1 bunch of kale shredded
- 1 cup cherry tomatoes halved
- 1 small cucumber diced
- 4 slices cooked and crumbled bacon
- 2 salmon filets
- Sea salt and fresh ground pepper to taste
Put 1/4 cup olive oil, lemon juice, garlic, shallot, and mustard in a large bowl. Whisk until well combined. Add the kale, tomatoes, and bacon and toss.
Heat the remaining tablespoon of oil in a heavy skillet. Season the salmon filets with salt and pepper and add to the pan. Cook until golden brown and done to your liking.
Serve on top of the salad.
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