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A vibrant and healthy salad featuring tender pan-seared salmon over a bed of hearty kale. Toasted hazelnuts, sweet cranberries, and a tangy lemon-dijon vinaigrette make this a satisfying meal.
For 4 servings
Prepare Kale and Hazelnuts
Make the Vinaigrette
Cook the Salmon
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A vibrant and healthy salad featuring tender pan-seared salmon over a bed of hearty kale. Toasted hazelnuts, sweet cranberries, and a tangy lemon-dijon vinaigrette make this a satisfying meal.
This california recipe takes 25 minutes to prepare and yields 4 servings. At 645.52 calories per serving with 38.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and Serve
Not a fan of salmon? This salad works beautifully with grilled chicken breast, seared shrimp, or even a can of high-quality drained tuna.
Replace the Parmesan with crumbled feta for a briny kick or creamy goat cheese for a tangy flavor.
Omit the salmon and cheese. Add a can of rinsed chickpeas or some crispy baked tofu for protein and use a vegan parmesan alternative.
To make the salad even more substantial, toss in a cup of cooked quinoa, farro, or couscous.
Salmon is an excellent source of Omega-3 fatty acids (EPA and DHA), which are crucial for reducing inflammation, lowering blood pressure, and supporting cognitive function.
Kale is a nutritional powerhouse, loaded with antioxidants like beta-carotene and vitamin C, as well as flavonoids and polyphenols that help combat oxidative stress.
A single serving of this salad provides a significant amount of Vitamin K from the kale, which is essential for bone metabolism and proper blood clotting.
The combination of high-quality protein from salmon and fiber from kale and hazelnuts helps you feel full and satisfied, making it a great meal for weight management.
Each serving of this salad contains approximately 695 calories. This can vary slightly based on the exact size of the salmon fillet and amount of dressing used.
Yes, this is a very healthy and balanced meal. It's rich in lean protein and omega-3 fatty acids from the salmon, packed with vitamins (A, C, K) and fiber from the kale, and contains healthy fats from the olive oil and hazelnuts.
You can prepare the components in advance. The kale can be chopped and massaged, the vinaigrette can be made, and the hazelnuts can be toasted. Store them in separate airtight containers in the refrigerator. Cook the salmon and assemble the salad just before you plan to serve it for the best texture and temperature.
While Lacinato (or Dinosaur) kale is recommended for its texture, common curly kale works well too. Just be sure to remove the tough stems and massage it thoroughly as it can be more fibrous.
It's best to store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Note that the dressed kale will soften over time. The salmon can be enjoyed cold or gently reheated.