Description
This vibrant Grilled Salmon Salad pairs perfectly charred, tender salmon fillets with a crisp kale base, crunchy pecans, tangy Parmesan, and a zesty homemade honey lemon vinaigrette. An elevated yet easy main-course salad that’s packed with flavor, nutrients, and satisfying textures — perfect for a fresh and healthy meal.
Ingredients
Units
Scale
Salad Base
- 4 (6 ounce) Alaskan salmon filets
- 3 Tbsp. olive oil
- Kosher salt, to taste
- 6 cups shredded kale (stems removed)
- 1/2 cup shredded Parmesan cheese
- 1 cup pecans, chopped
- 2 cups croutons, crushed
- 2 tsp. crushed red pepper
- Salt and pepper, to taste
Honey Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tsp. Dijon mustard
- 3 Tbsp. fresh squeezed lemon juice
- 1 Tbsp. honey
- 1/2 tsp. salt
- 1/8 tsp. fresh ground pepper
- Zest of 1 lemon
Instructions
- Prepare the Honey Lemon Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon juice, lemon zest, honey, salt, and pepper until well combined and emulsified. Set aside while you prepare the salad components.
- Prepare the Kale Salad: Wash and dry the kale, then remove the tough stems. Slice the kale into thin strips and place it into a large bowl. Add the crushed croutons, Parmesan cheese, chopped pecans, and crushed red pepper. Season the mixture with salt and pepper to taste. Toss the mixture with your desired amount of vinaigrette to evenly coat. Set aside to allow flavors to meld.
- Prepare the Salmon: Bring the salmon fillets to room temperature for about 10 minutes before cooking. Pat dry with paper towels if needed. Season each fillet with a dash of kosher salt and lightly drizzle with olive oil, ensuring even coverage for a crisp grill finish.
- Grill the Salmon: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the salmon fillets skinless side down (if applicable), and grill for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and let rest for 5 minutes to retain juices.
- Assemble the Salad: Plate a generous portion of the dressed kale salad onto each plate or bowl. Top each salad with a freshly grilled salmon fillet. Serve immediately and enjoy the mix of vibrant flavors and crunchy textures.
Notes
- Letting the salmon rest after grilling ensures it stays moist and flavorful.
- Massage the kale slightly to soften its texture if desired.
- The salad can be customized with additional toppings such as dried cranberries or avocado slices.
- Leftover vinaigrette can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 (approximately 2 cups salad + 1 salmon fillet)
- Calories: 540
- Sugar: 7g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 83mg
