Salmon and Kale with Apple Salad

Looking for a meal that’s as nourishing as it is flavourful? This Salmon and Kale with Apple Salad brings together the best of land and sea with a creative twist. The dish pairs tender, maple-glazed salmon with earthy kale and a crisp apple salad that’s bursting with sweet, tangy, and nutty notes. It’s a harmony of textures and tastes—perfect for a wholesome dinner or an impressive yet easy-to-make meal for guests. Ready in just over half an hour, this recipe proves healthy eating can be anything but boring.

Prep Time: 10min | Total Cook Time: 35min | Assembly Time: 2-3min

Ingredients

For the Salmon and Kale:

• 2 salmon fillets (6 oz each), skin-on
• 1 bunch kale (about 4 cups, stems removed, roughly chopped)
• 2 tbsp olive oil, divided
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional, for a kick)
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

For the Apple Salad:

• 1 large Honeycrisp apple (or any crisp variety), cored and thinly sliced
• 1/4 cup walnuts, toasted and roughly chopped
• 2 tbsp dried cranberries
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1 tbsp extra-virgin olive oil
• Pinch of cinnamon
• Salt to taste

Instructions

1. Prepare the Salmon:
   • Preheat your oven to 400°F (200°C).
   • Pat the salmon fillets dry with a paper towel and season with salt, pepper, smoked paprika, cumin, and cayenne (if using).
   • In a small bowl, mix 1 tbsp olive oil with the maple syrup. Brush this mixture over the salmon fillets.
   • Heat an oven-safe skillet (like cast iron) over medium-high heat with 1 tbsp olive oil. Sear the salmon skin-side down for 2-3 minutes until crispy, then flip and sear the other side for 1 minute.
   • Transfer the skillet with the salmon to the oven and bake for 6-8 minutes, or until the salmon reaches your desired doneness (internal temp of 145°F/63°C for medium). Remove and set aside to rest.
2. Cook the Kale:
   • In the same skillet (with the salmon removed), add a splash of olive oil if needed. Sauté the minced garlic over medium heat for 30 seconds until fragrant.
   • Add the chopped kale and a pinch of salt. Cook, stirring occasionally, for 3-4 minutes until the kale wilts slightly but retains some texture.
   • Stir in the apple cider vinegar and cook for another minute. Remove from heat.
3. Make the Apple Salad:
   • In a medium bowl, whisk together the lemon juice, honey, Dijon mustard, extra-virgin olive oil, cinnamon, and a pinch of salt to create the dressing.
   • Add the sliced apples, toasted walnuts, and dried cranberries to the bowl. Toss everything together until evenly coated.
4. Assemble the Dish:
   • Divide the sautéed kale between two plates, creating a bed for the salmon.
   • Place a salmon fillet on top of each kale portion, skin-side up for presentation.
   • Spoon the apple salad alongside the salmon and kale, letting some of the dressing drizzle over the plate for extra flavour.

Serving Suggestion

• Garnish with a sprinkle of fresh cracked black pepper or a few extra walnut pieces for crunch.
• Pair with a chilled glass of Sauvignon Blanc or sparkling water with a lemon twist.

This Salmon and Kale with Apple Salad is more than just a meal—it’s a celebration of vibrant flavours and wholesome ingredients. The smoky, sweet salmon complements the hearty kale, while the apple salad adds a refreshing crunch that ties everything together. Whether you’re treating yourself after a long day or sharing it with someone special, this dish delivers satisfaction in every bite. Plus, it’s a breeze to clean up, leaving you more time to savour the moment. Enjoy this unique creation, and don’t be surprised if it becomes a new favourite in your kitchen!