Seared Salmon Salad With Kale And Garden Vegetables

Name: Seared Salmon Salad With Kale And Garden Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Extra Virgin Olive Oil, Divided; 1/2 cups Slized Zucchini; 1 ear Corn, Kernels Removed From The Ear; 1 whole 5 Oz Size Fillet Of Salmon; 1 Tablespoon Dijon Mustard; 1 teaspoon Chopped Chives; 1 cup Baby Kale Leaves; 1/2 cups Halved Cherry Tomatoes; 1/4 cups Sliced, Cooked Beets; 1 pinch Coarse Salt And Freshly Ground Pepper; 1 teaspoon Chopped Fresh Mint Leaves

Servings: persons

4 Tablespoons Extra Virgin Olive Oil, Divided
1/2 cups Slized Zucchini
1 ear Corn, Kernels Removed From The Ear
1 whole 5 Oz Size Fillet Of Salmon
1 Tablespoon Dijon Mustard
1 teaspoon Chopped Chives
1 cup Baby Kale Leaves
1/2 cups Halved Cherry Tomatoes
1/4 cups Sliced, Cooked Beets
1 pinch Coarse Salt And Freshly Ground Pepper
1 teaspoon Chopped Fresh Mint Leaves

1
Heat 2 tablespoons of oil in a medium skillet over medium-high. Add the zucchini and corn, season with a pinch of salt and pepper and saute until softened and slightly browned, 5 minutes. Remove the vegetables from the pan and set aside.
2
To the pan add the salmon. Season with salt and pepper and sear until cooked through but not overdone, about 3 minutes per side. Remove from pan and pull salmon apart with your hands, once it's cooled a little.
3
In a small bowl, whisk together the remaining 2 tablespoons of oil, Dijon, chopped chives and a pinch of salt and pepper. Add more oil if needed.
4
Arrange the kale leaves on a large plate. Loosely place the salmon pieces over the greens, along with the corn and zucchini. Then place the tomatoes and beets over the dish. Drizzle the chive dressing over the salad and garnish with fresh mint leaves.
5
Um, yeah.
6
Inspired by Gweneth Paltrow's new cookbook.

233

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 4 Tablespoons Extra Virgin Olive Oil, Divided, 1/2 cups Slized Zucchini, 1 ear Corn, Kernels Removed From The Ear, 1 whole 5 Oz Size Fillet Of Salmon, and more.

Yes, Seared Salmon Salad With Kale And Garden Vegetables 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!