Pan Seared Salmon & Kale Salad

This low carb pan roasted salmon and kale salad is light and flavorful, perfect for lunch or dinner.

5 from 5 votes

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 4 servings

Calories: 253kcal

Author :Laura Lynch

Ingredients

2 tablespoons Lee Kum Kee Wasabi Flavored Sesame Dressing
2 teaspoons soy sauce
12 ounces skinless salmon fillet cut into 4 pieces
1 tablespoon olive oil divided
4 cups kale leaves tough stems removed
2 teaspoons lemon juice
Salt and pepper
2 green onions chopped
2 tablespoons slivered almonds
sesame seeds for garnish

Instructions

Mix the sesame dressing and soy sauce in a small bowl.
Salt and pepper the salmon fillets.
Heat half the oil in a nonstick skillet over medium-high heat until hot and shimmering. Place the salmon fillets onto the pan. Cook for 4-5 minutes per side. Brush the fillets with the sesame dressing, liberally on both sides, and cook for 1 more minute per side. Remove from heat.
Combine the kale leaves, remaining olive oil and lemon juice in a large bowl. Massage the dressing into the leaves of kale with your hands until the leaves are thoroughly coated. Add the remaining sesame dressing, green onions and slivered almonds to the bowl and stir well. Season with salt and pepper, to taste.
To plate, add the kale to each plate and top with a piece of salmon. Sprinkle with sesame seeds for garnish.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.