Kale Salad with Pan-Seared Salmon & Pumpkin Seeds
This quick and easy Fall Kale Salad with Salmon checks all the boxes! It takes less than 20 minutes to make and will leave you feeling satisfied until your next meal. Loaded with grated Parmesan and pumpkin seeds, then dressed simply with balsamic vinegar and olive oil, this will be in constant rotation for lunch or dinner. Naturally gluten-free!
Servings: 2 servings
Calories: 575kcal
Video
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
- Make ahead: Prep salad up to 24 hours ahead, but dress just before serving. Cook salmon 1–2 days ahead and serve cold, room temp, or reheated.
- Storage: Refrigerate leftovers up to 3 days (best day one).
- Freezing: Don’t freeze the salad; leftover salmon can be frozen separately.
Nutrition
Calories: 575kcal | Carbohydrates: 6g | Protein: 43g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 2136mg | Potassium: 1101mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4410IU | Vitamin C: 39mg | Calcium: 282mg | Iron: 3mg
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