• Emily

Salmon Kale Salad

Kale is a staple in our house and this is our go-to salad. Since kale is a hardy green, we massage it with salt, lemon, and olive oil to soften it a bit.


Serves 2



Salmon (Step 1)

  • 1 Salmon filet

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 small lemon, sliced

Preheat oven to 350. Line cookie sheet with aluminum foil that's big enough to wrap the fish. Place salmon filet in the middle of the aluminum foil, sprinkle with salt and garlic powder, and lay sliced lemons on top. Wrap and cook for 20 minutes or until the salmon flakes easily.


Kale Salad (Step 2)

  • 6 kale leaves, chopped

  • 1/2 small lemon, juiced

  • 1/2 tsp salt

  • 3 tbsp olive oil or more if you'd like. This is the dressing.

  • Craisins

  • Sunflower seeds

In a large mixing bowl, add the chopped kale (I destem the kale and chop it into small bite-size pieces), the lemon juice, olive oil, and salt. Massage with your hands until the kale starts to soften and wilt, 1 to 2 minutes. Don't be shy here, you won't hurt it. Top with a handful of craisins and a good sprinkling of sunflower seeds. I've also added cooked beets to this salad and loved it. So feel free to try other toppings.


Add the kale salad to individual bowls and top with baked salmon. Enjoy!




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