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Harvest Ginger Salad with Salmon
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
Servings: 4 servings
Calories per serving: 364 kcal
  • 1 lb wild-caught sockeye salmon, skin on
  • 10 cups chopped kale stems removed
  • 1/3 cup crystalized ginger cut into small chunks
  • 1/4 cup 50% reduced sugar Craisins
  • 1/4 cup roasted, salted pumpkin seeds
  • 3 tbsp slivered almonds
  • About 2 tsp olive oil for massaging kale
Honey Mustard Dressing
  • 3 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • Salt & pepper to taste
  1. Preheat oven to 375 degrees.  Line a baking sheet with aluminum foil.

  2. Arrange salmon, skin side down, on the lined baking sheet.  Bake at 375 degrees for 12-15 minutes or until it flakes apart easily.  While still hot, remove salmon flesh from the skin.

  3. Add kale to a large bowl and pour some olive oil into your hands.  Massage kale gently until it is dark green (it only takes about 5 minutes for the whole bowl).

  4. Arrange salad by layering kale at the bottom of a serving bowl.  Top with almonds, Craisins, and crystallized ginger.  Place salmon on top, then pour dressing over the salad. Finish with roasted pumpkin seeds.

Nutrition Facts
Harvest Ginger Salad with Salmon
Amount Per Serving
Calories 364 Calories from Fat 153
% Daily Value*
Fat 17g26%
Cholesterol 45mg15%
Sodium 354mg15%
Potassium 588mg17%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 23g26%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.