Salmon Kale Salad with Greek Yogurt Caesar Dressing
Ingredients
Baked Salmon & Kale Salad
-
2
fillets
Salmon
-
1
tsp
Dijon Mustard
-
1
tsp
Everything Bagel Seasoning
-
½
tsp
Smoked Paprika
-
6
cups
chopped Kale Leaves
-
2
tsp
Extra Virgin Olive Oil
-
pinch
Kosher Salt or Sea Salt
-
2
tsp
fresh Lemon Juice
-
¼
cup
chopped Red Onion
-
to taste
finely grated Parmesan Cheese
-
1
medium
Avocado
Everything Bagel Croutons
-
½
bagel
Everything Bagel
-
1
tbsp
Extra Virgin Olive Oil
-
1
tsp
Everything Bagel Seasoning
Greek Yogurt Caesar Dressing
-
⅓
cup
plain Greek yogurt
-
3
tbsp
Mayonnaise
-
1
clove
Garlic
-
1
tsp
Worcestershire Sauce
-
2
tsp
fresh Lemon Juice
-
1
tsp
White Miso Paste
-
¼
cup
finely grated Parmesan
-
1
tsp
Dijon Mustard
-
¼
tsp
Salt
-
¼
tsp
Black Pepper
-
1
tbsp
Extra Virgin Olive Oil
Instructions
- Let the salmon fillets rest at room temperature for about 15 minutes.
- Prepare the Greek Yogurt Caesar Dressing by mixing garlic, lemon juice, and salt, letting it rest, then adding miso paste, Worcestershire sauce, Dijon mustard, Greek yogurt, mayonnaise, olive oil, and seasoning.
- Preheat the oven to 350°F and prepare the salmon by patting it dry and spreading Dijon mustard on top.
- Mix everything bagel seasoning and smoked paprika, then sprinkle over the salmon.
- Cut the everything bagel into bite-sized pieces, toss with olive oil and seasoning, and set aside.
- Bake the croutons for 8-10 minutes and the salmon for 11-14 minutes in the oven.
- Massage the kale with olive oil, lemon juice, and salt until tender.
- Assemble the salads by dividing the kale, adding salmon, croutons, avocado, red onion, and dressing, then top with Parmesan cheese.
Nutrition Facts (estimated)
Servings
2 salads
Calories
665
Total fat
46g
Total carbohydrates
16g
Total protein
49g
Sodium
1347mg
Cholesterol
113mg
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