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Pan-seared salmon fillet on a bed of massaged kale with creamy Caesar dressing and croutons

Salmon Kale Salad with Greek Yogurt Caesar Dressing

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 2 salmon fillets (6 ounces each)
  • 1 bunch Lacinato kale, stems removed and leaves thinly sliced
  • 1 tablespoon olive oil
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves , minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup whole grain croutons
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and 2 tablespoons of the grated Parmesan to create the Caesar dressing.
  2. Season the salmon fillets on both sides with half of the salt and pepper.
  3. Heat olive oil in a non-stick skillet over medium-high heat; sear the salmon for 4 to 5 minutes per side until the internal temperature reaches 145°F (63°C).
  4. Place the sliced kale in a large mixing bowl; add a pinch of salt and massage the leaves with your hands for 2 minutes until they become tender and dark green.
  5. Pour the Greek yogurt dressing over the kale and toss thoroughly to ensure even coating.
  6. Divide the dressed kale between two plates, top each with a cooked salmon fillet, and garnish with the remaining Parmesan cheese and croutons.