Ingredients
4 (6-ounce) salmon fillets
6 cups fresh kale leaves, stems removed
1/4 cup olive oil (lemon dressing)
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
1 red onion, thinly sliced
1 avocado, chopped
1/2 cup cooked quinoa
1/4 cup pumpkin seeds
1 lemon, sliced for garnish (optional)
Instructions
Preheat oven to 375°F (190°C) or plate-ready
Massage kale with 1 tbsp olive oil, salt, and pepper until softened (5-7 minutes)
In a small bowl, whisk remaining olive oil, lemon juice, garlic, and Dijon for dressing
Season salmon with salt and pepper, then sear in olive oil (1-2 minutes per side) or oven-bake until flaky
Assemble salad: Layer massaged kale with red onion, cooked quinoa, chopped avocado, and pumpkin seeds
Top with salmon and spoon on lemon garlic dressing
Garnish with lemon slices if desired
Notes
Massaging kale softens bitterness while preserving nutrients
Quinoa can be substituted with arugula or spinach for quicker prep
Store dressing separately in fridge up to 3 days
Salmon keeps refrigerated for up to 2 days
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 140mg