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Seared Salmon with Kale and Kitchen Sink Salad

Seared Salmon with Kale and Kitchen Sink Salad

Serves 4

Prep Time: 5 minutes

Total Time: 10 minutes

Ingredients:

4 tablespoons extra virgin olive oil, divided

4 5-ounce skin-on salmon filets (center cut is best)

5 cups curly kale, torn into bite sized pieces

Cherry tomatoes, sliced avocado, cucumbers, chickpeas, peppers, capers, olives (basically anything else in the fridge or pantry you like in your salad)

1-2 tablespoons red wine vinegar

Lemon wedges for serving

Flaky Sea Salt (optional, see below)

Kosher Salt

Ground black pepper

Directions:

Season salmon filets on both sides with salt and pepper. In a large nonstick pan, heat 1 tablespoon olive oil over medium high heat. Place the salmon, skin side down, into hot pan. Cook for about 7 minutes or until skin is crisp. Turn filets over and continue to cook for 2 minutes for medium rare.

In a large bowl, toss to combine kale with salad add-ins, 3 tablespoons olive oil, red wine vinegar and season with salt and pepper. Plate salad and serve salmon over the top. Squeeze lemon over fish and drizzle with a little extra olive oil. If you have flaky sea salt, a little sprinkle over the top would be delicious.

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My go-to Flaky Sea Salt for finishing dishes

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