Pan-Seared Salmon with Kale and Apple Salad Recipe

Name: Pan-Seared Salmon with Kale and Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 5-ounce center-cut salmon fillets (about 1-inch thick); 3 tablespoons fresh lemon juice; 3 tablespoons olive oil; Kosher salt; 1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups); 1/4 cup dates; 1 Honeycrisp apple; 1/4 cup finely grated pecorino; 3 tablespoons toasted slivered almonds; Freshly ground black pepper; 4 whole wheat dinner rolls

Servings: persons

Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honeycrisp apple
1/4 cup finely grated pecorino
3 tablespoons toasted slivered almonds
Freshly ground black pepper
4 whole wheat dinner rolls

1
Bring the salmon to room temperature 10 minutes before cooking.
2
Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl.
3
Add the kale, toss to coat and let stand 10 minutes.
4
While the kale stands, cut the dates into thin slivers and the apple into matchsticks.
5
Add the dates, apples, cheese and almonds to the kale.
6
Season with pepper, toss well and set aside.
7
Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper.
8
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat.
9
Raise the heat to medium-high.
10
Place the salmon, skin-side up in the pan.
11
Cook until golden brown on one side, about 4 minutes.
12
Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
13
Divide the salmon, salad and rolls evenly among four plates.
14
Per serving (1 fish fillet, about 2 cups of salad and 1 dinner roll): Calories 620; Fat 36 g (Saturated 8 g); Cholesterol 85 mg; Sodium 730 mg; Carbohydrate 40 g; Protein 39 g; Fiber 7 g; Sugars 14 g

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Four 5-ounce center-cut salmon fillets (about 1-inch thick), 3 tablespoons fresh lemon juice, 3 tablespoons olive oil, Kosher salt, and more.

Yes, Pan-Seared Salmon with Kale and Apple Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan-Seared Salmon with Kale and Apple Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions