
Superfood Salmon Salad
About This Recipe Filled with fresh ingredients and vibrant colors, this superfood salmon salad from truLOCAL is the perfect summer meal! Easily made on the stovetop or the grill, this recipe makes a great weeknight dinner or a simple meal prep idea for a week’s worth of delicious lunches. This recipe was provided by our...
Ingredients
For The Salad
- 2 salmon filet
- 2 cups baby kale well packed
- 2 cups arugula well packed
- 1 cup radicchio roughly chopped
- 1 avocado peeled and diced
- 1/4 cup pumpkin seeds
- 1 tbsp olive oil
- sea salt
- black pepper
For The Dressing
- 1/4 cup olive oil
- 1 lemon juiced
- 1 shallot minced
- 1 garlic clove grated
- 1 tsp dijon mustard
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- In a small jar or bowl, add the dressing ingredients, whisk until well combined, and set aside.
- Pat salmon dry with a paper towel to remove excess moisture and season fillets generously with salt and pepper on both sides.
- Heat oil in a cast iron skillet on medium-high heat and let the pan heat up for a couple minutes.Flick a few drops of water into the pan to test if it's hot enough. If the water sizzles and evaporates almost immediately, the pan is ready to go.
- While the salmon is cooking, separate kale, arugula, radicchio, avocado and pumpkin seeds across two bowls.
- Cover the salads with the dressing, dividing it evenly across the bowls, and toss until the salad is well coated with the dressing.
Note
- Salmon can also be cooked on a grill or BBQ. Preheat the grill to medium-high, rub salmon with olive oil and season with salt and pepper.When the grill is ready, place salmon fillets skin side up on the grill, cook for 4-5 minutes until grill marks form and salmon is easily released from the grill, then flip and cook for an additional 3-4 minutes until salmon is cooked through.
Nutrition
Nutrition Facts
Superfood Salmon Salad
Amount per Serving
Calories
817
% Daily Value*
Fat
65
g
100
%
Saturated Fat
9
g
56
%
Cholesterol
94
mg
31
%
Sodium
440
mg
19
%
Potassium
1965
mg
56
%
Carbohydrates
24
g
8
%
Fiber
10
g
42
%
Sugar
4
g
4
%
Protein
43
g
86
%
Vitamin A
7383
IU
148
%
Vitamin C
125
mg
152
%
Calcium
179
mg
18
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.