Honey-Garlic Salmon with Chopped Kale Salad

Recipe by Kathy Siegel, MS, RDN, CDN from The 30-Minute Clean Eating Cookbook published by Rockridge Press. Copyright © 2020. Photo courtesy of Kristen Massad.
Prep Time 10 mins
Cook Time 20 mins
Course Entrée, Salad
Servings 4

Equipment

  • Oven
  • Sheet Pan
  • Unbleached Parchment Paper
  • Bowls
  • Whisk

Ingredients
  

  • 1 tbsp Honey
  • 2 Garlic Cloves (Minced)
  • 1 Lemon (½ juiced, ½ cut into wedges)
  • ¼ tsp Sea Salt
  • Freshly Ground Black Pepper
  • 1 lb Salmon Fillet
  • 8 oz Kale (Destemmed and finely chopped)
  • 2 Bell Peppers (Cut into ½-inch dice)
  • 2 Avocados (Cut into ½-inch dice)
  • 2 tbsp Hemp Seeds

Champagne Vinaigrette

  • 1 Garlic Cloves (minced)
  • ½ Shallot (finely diced)
  • 2 tbsp Champagne Wine Vinegar
  • 2 tsp Honey
  • ½ tsp Dijon Mustard
  • tsp Sea Salt
  • tsp Freshly Ground Black Pepper
  • ¼ cup Extra-Virgin Olive Oil

Instructions
 

  • Preheat the oven to 425°F and cover a sheet pan with unbleached parchment paper.
  • In a small bowl, whisk together 1 tablespoon honey, 2 garlic cloves, and the lemon juice. Brush the salmon with the honey dressing and season with ¼ tsp salt and ⅛ tsp pepper. Bake the salmon, skin-side down, for about 20 minutes, or until it flakes easily with a fork.

While the Salmon is Baking

  • In a small bowl, whisk together 1 garlic clove, the ½ shallot, 2 tablespoons of vinegar, 2 teaspoon honey, ½ teaspoon Dijon mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Gradually whisk in the ¼ cup olive oil until the dressing emulsifies. This is the Champagne Vinaigrette.
  • In a medium bowl, combine the chopped kale, Champagne Vinaigrette, bell peppers, avocados, and hemp seeds. Mix well.

After the Salmon is Done Baking

  • Add the kale salad and salmon to 4 plates. Serve with the lemon wedges.

Notes

Per Serving:  Calories: 455; Fat: 31g; Protein: 27g; Total Carbs: 23g; Fiber: 9g; Sodium: 419mg; Iron: 3mg
Keyword Dairy-Free, Gluten-Free