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Hi!

I'm Chelsey. Wife. Mama to two. Interior Designer. Passionate about all the details that make life beautiful. Hope you have a nice stay!

XO, Chelsey

Salmon Kale Salad

I know we've all heard enough about kale and how great it is for us, that you probably don't even want to hear about another great kale salad, but trust me when I say this is AMAZING.  I've been wanting to find a good kale salad that I love because I always order them at restaurants, but never make them at home so when I found this one - I knew it was a winner.  I made some modifications to the recipe to make it my own and I think the addition of roasted corn and avocado really add to it.  I hope you love it as much as us because we are pretty much hooked on it now.  Hope you have a great weekend!

salmon kale salad

Kale Salad with Roasted Salmon

makes 4 servings

| INGREDIENTS |

1 lb salmon filet

4 tablespoons butter

salt and pepper

garlic powder

onion powder

fresh squeezed lemon juice [for salmon seasoning]

6 cups kale, finely chopped

1 cup cooked farro [brown rice or quinoa can be used also]

1/3 cup of feta cheese

1/3 cup toasted almonds [i used slivered]

1/2 cup roasted corn

1 avocado, diced

1/4 cup of fresh lemon juice

1/4 cup of extra virgin olive oil

 

| DIRECTIONS |

Cook Farro as directed on package and set aside. [add one cup rinsed farro into pot and then add 3 cups chicken broth or vegetable stock.  bring to a boil and then let simmer for 10 minutes.]  Prepare to roast salmon by preheating oven to 475 degrees and season salmon filet with salt, pepper, garlic powder, onion powder, and lemon juice.  Place butter on rimmed baking sheet and place in the oven until butter is melted.  Remove sheet from oven and place salmon, skin down, onto melted butter.  Roast salmon for 12 minutes or until just opaque.  Allow salmon to cool before flaking salmon apart with a fork.  Next, prepare the salad.  While salmon is roasting, whisk together lemon juice and olive oil.  Season with salt, pepper, and garlic.  In a large bowl, place kale and drizzle with lemon vinaigrette.  Toss to combine and allow kale to sit at room temperature for about 30 minutes.  Toss faro, roasted corn, avocado, feta, toasted almonds, and salmon into salad and serve.  

Original recipe here

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