Salmon Kale Caesar Salad
Packed with tangy Parmesan, juicy tomatoes, and tender baked salmon for a delicious twist on a classic.
Ingredients
- 1 large salmon filet
- 2 teaspoons olive oil
- 1/8 teaspoon sweet paprika
- kosher salt and black pepper
- 4 cups kale
- 1/4 cup Caesar dressing more or less to taste
- 1 cup cherry or grape tomatoes
- 1/4 cup shaved or grated Parmesan cheese
- 1-2 Tablespoons thinly-sliced red onion optional
- 1 cup croutons
Instructions
- Line a rimmed baking sheet with parchment paper. Place salmon on top, skin-side down, if it has skin. Brush the top lightly with olive oil, then sprinkle evenly with paprika, salt, and pepper.1 large salmon filet, 2 teaspoons olive oil, 1/8 teaspoon sweet paprika, kosher salt and black pepper
- Place the baking sheet in the cold oven. Close the door, then turn the oven on to 400 degrees F. Set a timer for 20 minutes.
- After 20 minutes, check the salmon. If it is done, it will flake easily when pressed with a fork and have an internal temperature nearing 145 degrees F in the thickest part. Remove and set aside.
- While the salmon roasts, place the kale in a large bowl. Remove any thick stem pieces and cut or tear into bite-sized pieces. Pour 2 Tablespoons of the dressing on top, then use tongs or your hands to lightly massage the dressing into the kale.4 cups kale, 1/4 cup Caesar dressing
- When the salmon is done, add tomatoes, Parmesan, red onion, and more dressing to taste to the kale. Toss well and divide salad among plates. Top with croutons and chunks of salmon, serve, and enjoy.1 cup cherry or grape tomatoes, 1/4 cup shaved or grated Parmesan cheese, 1-2 Tablespoons thinly-sliced red onion, 1 cup croutons
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Notes
- Alternate Cooking Methods: Of course you can grill or pan-sear the salmon if you prefer, and simply add to the salad when done. However you cook the salmon, it's helpful to let it rest for 2-3 minutes after it's done cooking before flaking and adding to the salad, so that it reaches the right temperature and has a chance to reabsorb juices that keep it moist.
- Lemon: Love a citrus punch? Squeeze 1/2 - 1 teaspoon of lemon juice over the salmon after it comes out of the oven and before adding to the salad.
- Other Mix-In Ideas: If you're wanting to add more variety to this salad, it makes a great base. Try adding cucumbers, shredded carrots or cabbage, avocado, sunflower seeds, pepitas, or other nuts.
Nutrition Estimate
Calories: 486 kcal, Carbohydrates: 21 g, Protein: 28 g, Fat: 33 g, Saturated Fat: 6 g, Polyunsaturated Fat: 13 g, Monounsaturated Fat: 10 g, Cholesterol: 67 mg, Sodium: 777 mg, Potassium: 1087 mg, Fiber: 7 g, Sugar: 4 g, Vitamin A: 13954 IU, Vitamin C: 142 mg, Calcium: 533 mg, Iron: 4 mg