This quick and easy Kale Salad with Salmon has been my go-to lunch recipe ever since returning from Alaska, and it’s easy to see why: it’s a true 20 minute meal, is incredibly healthy and nourishing. and will keep you feeling full until dinner. Grated Parmesan cheese adds a nutty, salty taste, while pumpkin seeds add a much needed crunch. Top with pan seared salmon for added protein (gotta get those healthy fats and omega 3’s in!).
I have a mild obsession with kale salads, particularly when made with lacinato (or Tuscan) kale. I find there’s no need to massage the more tender kale leaves, which means you really don’t need long to make this. Dressed simply with a high quality extra virgin olive oil and aged balsamic vinegar, this is my current favorite salad recipe.
Be sure to check out more of our easy salad recipes, including our No Cook Kale and Brussels Sprout Salad, Lemon Kale Caesar Salad, and our seasonal Fall Cobb Salad.
Ingredient Notes
- Lacinato kale, also called dinosaur kale or Tuscan kale: We prefer this to curly kale, as it has a softer texture and milder flavor. Remove stems and slice leaves into thin ribbons.
- Grated Parmesan cheese: Love love love the nutty, salty flavor this adds!
- Pumpkin seeds: Toasted or untoasted
- Extra virgin olive oil:
- Aged balsamic vinegar: To add a mildly sweet flavor that works well with the kale.
- Flaky sea salt: To season everything!
You can enjoy this without any added protein, but we love it with pan seared salmon. Season simply with Kosher salt and black pepper. Skin-on or skin-off, your preference! This is wild Alaskan Coho salmon. Check out our salmon guide for more information on the different species.
This kale salad with salmon would be fantastic with a variety of different dressings, we just like the simplicity of extra virgin olive oil and balsamic. Try it next time with one of our easy salad dressing recipes, like our Lemon Tahini Dressing, our 5-minute Shallot Vinaigrette, or this flavorful Green Goddess Dressing recipe.
How To Make A Kale Salad with Salmon
This easy salad recipe takes about 10 minutes to prep. Remove the stems from the kale and discard, then finely chop the leaves into ¼-½-inch thick ribbons.
- Dress the salad. Place the thinly sliced kale in a bowl with grated Parmesan, pepitas (pumpkin seeds), olive oil, balsamic, and flaky sea salt. Use tongs to toss thoroughly, then divide between 2 plates.
- Pan sear the salmon fillets. Pat salmon dry with a paper towel on both sides, then season generously with Kosher salt and black pepper. When ready, heat a couple tablespoons of neutral oil in a skillet over medium-high heat. Once hot, cook the salmon skin-side down for 4 minutes undisturbed. Carefully flip the salmon over.
- Serve immediately with pan seared salmon on top!
Wild Salmon vs. Farm-Raised Salmon
Note: wild salmon will only need another 2-3 minutes to cook. Thicker farm-raised salmon will need an additional 4 minutes to cook through.
FAQs
Yes, you can use other types of kale, such as curly kale or red kale. Just be sure to chop the kale into bite-sized pieces before adding it to the salad.
Nuts would be fantastic! Consider using marcona almonds, toasted pecans, walnuts, or almonds. To keep the salad nut-free, try sunflower seeds instead.
Yes! All the salad ingredients are naturally gluten-free.
Yes, you can make this salad ahead of time and chill it in the refrigerator for up to 24 hours. Just be sure to dress the salad just before serving so that the kale doesn’t get soggy. The salmon fillets can be cooked 1-2 days in advance and either enjoyed cold, room temperature, or reheated before adding to the salad.
Expert Tips
- Do not dress the salad until ready to serve! While kale leaves hold up better than arugula, spinach, or other softer lettuces when dressed, you still don’t want them to get soggy. If making in advance, wait to toss with olive oil and balsamic until ready to eat.
- If you’re using curly kale, consider massaging the kale with the dressing before adding other salad ingredients. It’s less tender than lacinato kale.
- If working with frozen salmon, be sure to thaw completely overnight in a fridge, then pat dry with paper towels to remove excess moisture.
Make-Ahead, Leftovers, & Storage
- To make-ahead: This salad can be made up to 24 hours in advance, but do not dress it until just before serving. Otherwise, the kale will get soggy. The salmon fillets can be cooked 1-2 days in advance and enjoyed cold, room temperature, or reheated before adding to the salad.
- Leftovers and storage: Store any leftovers in a sealed airtight container in a fridge for up to 3 days. Note, however, that the salad is best on the first day.
- Do not freeze leftover salad, however, you can freeze leftover pan seared salmon (if you have any).
How To Serve
This is a full, complete meal on its own! If you like, you can serve some crusty bread on the side. Or maybe a bowl of soup! We love this Creamy Chicken Gnocchi Soup or Greek Lemon Chicken Soup in the fall.
Substitutions and Variations
- Cheese: Instead of grated Parmigiano Reggiano, consider using goat cheese or feta cheese.
- Pumpkin seeds: If you like nuts, consider trying this with toasted pecans, walnuts, or marcona almonds. Just be sure to leave something crunchy in the salad for texture!
- Salmon: This would be fantastic with arctic char or trout. And if you enjoy shellfish, we love adding grilled or seared shrimp to salads.
- Prefer poultry? Add rotisserie or roasted chicken instead.
- Kale: We love the flavor and texture of kale, but you could easily substitute with baby spinach here.
I kid you not: I have eaten this salad probably 5x in the last two weeks. It’s so quick and easy, and so delicious! Obsessed is an understatement.
If you make this Kale Salad recipe with salmon, please let us know by leaving a review and rating below!
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Fall Kale Salad with Pan Seared Salmon
Equipment
Ingredients
- 2 (6oz) salmon fillets skin on
- ½ tsp Kosher salt
- Freshly ground black pepper
- 1 Tbsp neutral oil such as grapeseed, avocado, or canola oil
- 1 large bunch of lacinato kale ribs removed, leaves thinly sliced into ¼-½-inch strips
- ⅓ cup grated Parmesan cheese
- 2 Tbsp pumpkin seeds toasted or untoasted
- 2 Tbsp extra virgin olive oil
- 1 Tbsp aged balsamic vinegar
- 1 tsp flaky sea salt
Instructions
- Season the salmon. Pat salmon fillets dry with paper towels, then season on the flesh side with ½ tsp Kosher salt and a little black pepper.
- Pan sear the salmon. Heat a skillet over medium-high heat. When hot, add 1 Tbsp neutral oil. Add salmon skin-side down, then cook undisturbed for 4 minutes. Use tongs or a fish spatula to carefully flip the fish, then cook for 3 minutes more, depending on the thickness of the fish (wild salmon is often thinner and tends to cook more quickly than farmed). Set aside, skin-side up so it remains crispy, while you assemble the salad.
- Assemble, then serve. Place kale leaves in a large mixing bowl, then add ⅓ cup grated Parmesan, 2 Tbsp pumpkins seeds, 2 Tbsp extra virgin olive oil, 1 Tbsp aged balsamic vinegar, and 1 tsp flaky sea salt. Toss really well, taste and adjust seasoning as needed, then divide between two bowls. Top each with a piece of salmon, then serve immediately!
Notes
- To make-ahead: This salad can be made up to 24 hours in advance, but do not dress it until just before serving. Otherwise, the kale will get soggy. The salmon fillets can be cooked 1-2 days in advance and enjoyed cold, room temperature, or reheated before adding to the salad.
- Leftovers and storage: Store any leftovers in a sealed airtight container in a fridge for up to 3 days. Note, however, that the salad is best on the first day.
- Do not freeze leftover salad, however, you can freeze leftover pan seared salmon (if you have any).
I absolutely love this recipe! I’ve made a few times now and have also teamed the kale with the Salmon florentine recipe. I’ve made it with Trout too.
Just so easy, tasty and delicious.
Thanks for the inspiration
Love to hear this, Stephanie! It’s simple, but so good! xo, Ari