Pan-Seared Salmon with Kale and Apple Salad
Pan-Seared Salmon with Kale and Apple Salad
- Difficulty: Easy
- Servings: 4
- Nutritional Information (per serving): 620 calories, 36g total fat, 8g saturated fat, 85mg cholesterol, 730mg sodium, 40g carbohydrates, 7g dietary fiber, 39g protein
- Time: Total 40 min | Prep 20 min | Rest 10 min | Cook 10 min
The highlight of this dish is the crunchy kale salad bright, sweet, and tangy, it pairs perfectly with rich pan-seared salmon.
- Four 5-ounce center-cut salmon fillets (about 1-inch thickness)
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- Kosher salt
- 1 bunch kale, ribs removed, leaves sliced very thinly (about 6 cups)
- 1/4 cup dates
- 1 Honeycrisp apple
- 1/4 cup finely grated pecorino cheese
- 3 tablespoons toasted slivered almonds
- Freshly ground black pepper
- 4 whole wheat dinner rolls
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- Allow the salmon to come to room temperature about 10 minutes before you start cooking.
- Meanwhile, mix lemon juice, 2 tablespoons of olive oil, and 1/4 teaspoon salt in a large bowl. Add the kale, toss well to coat, and let it sit for 10 minutes.
- While the kale marinates, slice the dates into thin strips and cut the apple into matchsticks. Add the dates, apple, pecorino cheese, and almonds to the kale. Season with black pepper, toss everything thoroughly, and set aside.
- Season the salmon all over with 1/2 teaspoon salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-low heat. Increase heat to medium-high and place the salmon skin-side up in the pan. Cook until the bottom is golden brown, about 4 minutes. Flip the salmon using a spatula, then cook for another 3 minutes or until the fish feels firm when pressed.
- Divide the salmon, kale salad, and whole wheat rolls evenly among four plates and serve.
Recipe courtesy of Recipe Iseasy Kitchens
