Easy Kale And Salmon Salad Recipes

Steps:

• Preheat oven to 400F. Set an oven rack in the lower-middle position.
• Prepare the salmon: Use 1 tablespoon of the olive oil to grease the bottom of a rimmed sheet pan. Place the salmon, skin side down, on a flat surface and season with salt. In a small bowl, mix together the cayenne pepper, paprika, garlic powder, and mustard and set aside. Sift an even layer of the spices over the salmon and arrange filets skin side down, on the baking sheet, with space between each.
• Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil and the garlic. Arrange it all around (but not covering) the fish on the pan. Sprinkle the oregano on top of the salmon.
• Cook the salmon: Place the pan in the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave in the oven an additional 5-8 minutes.) Remove the pan from the oven and sprinkle all of the lime zest and juice over the fish. Drizzle with honey. Serve immediately.

Steps:

• Melt butter in a large skillet over medium heat. Add bread crumbs; cook and stir until golden brown, about 2 minutes. Transfer bread crumbs to a small bowl. Reserve skillet.
• Mash garlic cloves in a small bowl into a paste. Whisk in 1/3 cup Pecorino Romano cheese, olive oil, lemon juice, and pepper flakes. Season dressing with salt and pepper.
• Combine kale and dressing in another bowl; toss to coat. Let sit for 5 minutes.
• Season salmon with salt and pepper. Place in the skillet over high heat; cook for 2 to 3 minutes on each side. Remove from the heat and break into pieces.
• Top kale with salmon, toasted bread crumbs, and 1 tablespoon Pecorino Romano. Drizzle remaining 1 tablespoon olive oil over top and add avocado slices and everything bagel seasoning.

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
• Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
• Divide the salmon, salad and rolls evenly among four plates.