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Salmon Kale Salad

Serves Four

The Ingredients

  • 3 bunches kale, thick ribs cut out

  • 2 garlic cloves, finely chopped

  • 1/3 cup finely grated parmesan cheese, plus more to finish

  • EVOO, to taste

  • Juice of 1 lemon

  • 1/4 tsp dried chile flakes

  • S +P, to taste

  • Lemon wedges for serving on the side of the salad

  • 2 tsp everything but the bagel seasoning

  • 1 avocado sliced

For the Salmon

  • 1 lb salmon cut into 4, 4-ounce filets

  • S + P, to taste

  • 1 tbsp olive oil

For the breadcrumbs

  • 1/2 cup panko breadcrumbs [GF breadcrumbs available]

  • 2 tbsp butter [DF - ghee]

The Instructions

  • Wash the kale and strip from stem. Dry with paper towels (or place in salad spinner to dry).

  • Mince garlic into almost into a paste. Transfer the garlic to a small bowl, add the parmesan, a few tablespoons of olive oil, lemon juice, chile flakes, s+p, and whisk to combine.

  • Pour the dressing over the kale and toss well. Taste and adjust with more lemon, salt, chile flakes, or black pepper. Let the salad sit for about 5 minutes so the kale softens. Top with the toasted breadcrumbs, more cheese, and drizzle with a little oil and the EBTB seasoning.


  • Melt the butter in a small skillet over medium-low heat. Add the breadcrumbs and toast for 1-2 minutes. Remove from heat.


  • Remove the salmon skin (optional, but I like to!) Season the filets with s+p. Heat a medium skillet over high heat. Add the olive oil to the skillet and then add the salmon. Cook about 2-3 minutes until there's a golden crispy crust. Flip and cook another 2-3 minutes, or until the salmon is cooked as desired. Add on top of salad.


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