Kale and Salmon Caesar Salad

Kale and Salmon Caesar Salad

Massaged kale and seared salmon turn classic Caesar salad into a hearty main course.

Total 25 min Makes 4 servings Calories 470/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Fish, Dairy, Wheat, Eggs

Sturdy kale leaves are massaged with lemon and oil until tender, then tossed with creamy Caesar dressing, shaved Parmesan, and crisp croutons. Flaky seared salmon on top makes this a satisfying lunch or light dinner rather than a side salad.

Ingredients

  • 4 salmon fillets (about 6 ounces each), skin on
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 bunches curly kale, stems removed and leaves torn
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3/4 cup Caesar dressing
  • 1 cup croutons
  • 1/2 cup shaved Parmesan cheese
  • 1 lemon, cut into wedges

Method

  1. Pat the salmon fillets dry and season both sides with the salt and pepper.

  2. Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the salmon skin-side down and sear for 4 minutes without moving it.

  3. Flip the salmon and cook for another 3 to 4 minutes, until the fish flakes easily and reaches an internal temperature of 145°F. Remove from the skillet and let rest.

  4. Place the torn kale leaves in a large bowl. Drizzle with 1 tablespoon olive oil and the lemon juice, then massage with your hands for 2 to 3 minutes until the leaves soften and darken slightly.

  5. Add the Caesar dressing to the kale and toss until evenly coated.

  6. Divide the dressed kale among four plates or shallow bowls. Top with croutons and shaved Parmesan.

  7. Flake the salmon into large pieces or place a whole fillet on top of each salad. Serve with lemon wedges.

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    Kale and Salmon Caesar Salad

    Sturdy kale leaves are massaged with lemon and oil until tender, then tossed with creamy Caesar dressing, shaved Parmesan, and crisp croutons. Flaky seared salmon on top makes this a satisfying lunch or light dinner rather than a side salad.

    25 min 4 servings 470 cal

    Ingredients

    • 4 salmon fillets (about 6 ounces each), skin on
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 bunches curly kale, stems removed and leaves torn
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 3/4 cup Caesar dressing
    • 1 cup croutons
    • 1/2 cup shaved Parmesan cheese
    • 1 lemon, cut into wedges

    Method

    1. 1

      Pat the salmon fillets dry and season both sides with the salt and pepper.

    2. 2

      Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the salmon skin-side down and sear for 4 minutes without moving it.

    3. 3

      Flip the salmon and cook for another 3 to 4 minutes, until the fish flakes easily and reaches an internal temperature of 145°F. Remove from the skillet and let rest.

    4. 4

      Place the torn kale leaves in a large bowl. Drizzle with 1 tablespoon olive oil and the lemon juice, then massage with your hands for 2 to 3 minutes until the leaves soften and darken slightly.

    5. 5

      Add the Caesar dressing to the kale and toss until evenly coated.

    6. 6

      Divide the dressed kale among four plates or shallow bowls. Top with croutons and shaved Parmesan.

    7. 7

      Flake the salmon into large pieces or place a whole fillet on top of each salad. Serve with lemon wedges.