Broiled Salmon Salad
Okay, let me tell you about this amazing Broiled Salmon Salad that is packed with healthy asparagus, bell peppers and kale, then topped with an easy citrus vinaigrette to create a flavor packed, delicious meal!
And look how colorful it is!! I used red kale, yellow bell pepper, asparagus, wild-caught salmon and sliced almonds to create this beauty.
I tried to keep it simple, so there are limited ingredients. Feel free to add tomatoes, zucchini or any of your favorite vegetables.
How to make Broiled Salmon Salad:
Preheat oven to BROIL.
Place the asparagus and bell pepper strips (or chunks) on a baking sheet. Drizzle with olive oil and sprinkle with thyme, sea salt and pepper and toss to thoroughly coat.
Add the salmon fillets to the baking sheet. Brush with olive oil and sprinkle with thyme, sea salt and pepper. Sprinkle the lemon zest over the entire baking sheet to cover the vegetables and salmon.
Place in the oven for 5 minutes. Remove from oven and flip the vegetables over. Return to the oven and broil for an additional 5 minutes, or until the salmon is cooked to your liking. (145 degrees internal temperature).
Remove the salmon and vegetables and set aside to cool for 5 to 10 minutes.
While the salmon is resting, mix the vinaigrette together in a small bowl. Pour over the chopped kale in a large bowl and toss to thoroughly coat.
Add the broiled asparagus and bell peppers to the bowl, toss to combine.
Divide the salad into two bowls. Top with a salmon filet, sprinkle with toasted almond slices and serve.
Go grab your forks, you’re going to love this meal!
Recipe Tips & Tricks
- The bell pepper can be chopped, diced or sliced however you like. It can also be added to the salad raw if you prefer.
- I used organic red kale, but any variety will work.
- If you do not like almonds, feel free to substitute a different type of nut.
- The asparagus can be boiled instead of broiled if you prefer. I love the charred flavor!
- I love the way the citrus vinaigrette tastes with the kale, but feel free to substitute a different dressing if you like. Cilantro Lime Dressing would be delicious!
Can I make this Salmon Salad recipe on the stove?
Yes, you can. Heat olive oil in a skillet over medium-high heat.
Place the salmon flesh side down in the skillet and cook without moving until the edges begin to crisp, about 2 minutes. Reduce heat to medium and continue cooking until golden brown, 1 to 2 minutes. Flip the fillets over so they are skin-side down. Continue cooking until they are cooked to your liking, about 5 to 7 minutes depending on their thickness.
More delicious salad recipes:
- Asian Steak Salad
- Chef’s Salad
- Clean Cobb Salad – minus the honey in the dressing
Enjoy!!
Broiled Salmon Salad
Equipment
- Broiler
Ingredients
Broiled Salmon and Vegetables
- 16 asparagus spears trimmed of hard ends
- 1 yellow bell pepper cut into strips or chopped
- 1 Tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 3/4 teaspoon dried thyme
- 10 ounces wild-caught salmon fillets 2) 5 ounce
- 1 Tablespoon olive oil
- sea salt and pepper to taste
- 1/4 teaspoon dried thyme
- 1 lemon zest
Vinaigrette
- 1 Tablespoon olive oil
- 1/2 Tablespoon apple cider vinegar
- 1 Tablespoon lemon juice
Salad
- 3 cups organic red kale rib/stem removed and chopped into bite-sized pieces
- 2 Tablespoons sliced almonds mine were toasted, raw works as well
Instructions
- Preheat oven to BROIL.
- Place the asparagus and bell pepper strips (or chunks) on a baking sheet. Drizzle with olive oil and sprinkle with thyme, sea salt and pepper and toss to thoroughly coat.
- Add the salmon fillets to the baking sheet. Brush with olive oil and sprinkle with thyme, sea salt and pepper. Sprinkle the lemon zest over the entire baking sheet to cover the vegetables and salmon.
- Place in the oven for 5 minutes. Remove from oven and flip the vegetables over. Return to the oven and broil for an additional 5 minutes, or until the salmon is cooked to your liking. (145 degrees internal temperature).
- Remove the salmon and vegetables and set aside to cool for 5 to 10 minutes.
- While the salmon is resting, mix the vinaigrette together in a small bowl. Pour over the chopped kale in a large bowl and toss to thoroughly coat.
- Add the broiled asparagus and bell peppers to the bowl, toss to combine.
- Divide the salad into two bowls. Top with a salmon filet, sprinkle with toasted almond slices and serve.
Notes
- The bell pepper can be chopped, diced or sliced however you like. It can also be added to the salad raw if you prefer.
- I used organic red kale, but any variety will work.
- If you do not like almonds, feel free to substitute a different type of nut.
- The asparagus can be boiled instead of broiled if you prefer. I love the charred flavor!
- I love the way the citrus vinaigrette tastes with the kale, but feel free to substitute a different dressing if you like. Cilantro Lime Dressing would be delicious!
- total carbs 20 – 7 fiber = 14 net carbs. The majority of those carbs are coming from the asparagus, bell pepper, kale and lemon.
