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kale caesar salad with salmon in a pink bowl with a glass of wine

Kale Caesar Salad with Salmon

This Kale Caesar Salad recipe uses thin ribbons of kale, parmesan cheese, and toasted bread crumbs that are tossed with homemade Caesar dressing and topped with baked salmon to create an easy, healthy, and delicious twist on this classic salad.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 526 kcal

Equipment

  • 8-inch Nonstick Frying Pan
  • Baking or Casserole Dish

Ingredients  

Salmon

  • ½ pound salmon
  • 1 tablespoon butter, room temperature
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon orange pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon kosher salt

Breadcrumbs

  • ½ cup panko breadcrumbs
  • 2 tablespoons unsalted butter

Kale Caesar Salad

  • 1-2 bunches of lacinato kale, washed, dried, and with thick ribs removed
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • cup Parmigiano Reggiano, finely grated
  • ½ cup Caesar Dressing

Instructions 

Salmon

  • Preheat the oven to 350°F.
  • Place the salmon in a medium-size baking dish then brush the top with the room-temperature butter and sprinkle with the smoked paprika, orange pepper, onion powder, and kosher salt.
  • Place in the oven and bake for 15-20 minutes or until the salmon flakes easily with a fork.
  • Allow salmon to cool slightly before removing it from its skin.

Breadcrumbs

  • Melt butter in an 8-inch nonstick skillet. Add the panko breadcrumbs and toast for 1-2 minutes until golden brown and fragrant. Remove from heat and set aside.

Kale Caesar Salad

  • Remove the thick ribs from the kale then wash and dry.
  • To cut kale into thin ribbons, stack several leaves of kale on top of each other and roll them into a tight cylinder. Then with a sharp knife cut them crosswise into thin ribbons.
  • Toss kale, kosher salt, black pepper, and Caesar dressing until thoroughly combined. Allow the salad to sit for approximately 5 minutes so the kale will slightly soften.
  • Top with toasted breadcrumbs and Parmigiano Reggiano.
  • Divide the salad into two bowls and topped the baked salmon (with skin removed) to the salad and serve.

Notes

1. Lacinato Kale is also known as Tuscan Kale or Dinosaur Kale.
2. The key to kale salad is washing and drying well, removing the ribs (or spine), and cutting them into thin ribbons.
3. Chicken is a great substitute for salmon.
4. You can substitute the homemade Caesar dressing with your favorite store-bought brand.
5. While the salmon is cooking, prepare the kale and breadcrumb.
6. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.  It does not include the nutrition for the salad dressing.

Nutrition

Serving: 1 servingCalories: 526 kcalCarbohydrates: 16 gProtein: 28 gFat: 39 gSaturated Fat: 17 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gCholesterol: 121 mgSodium: 1299 mgPotassium: 58 mgFiber: 1 gSugar: 2 gVitamin A: 31 IUVitamin C: 13 mgCalcium: 18 mgIron: 5 mg
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