Create a filling and healthy kale salad complete with legendary Secret Island salmon! This protein-packed meal includes brussels sprouts, cauliflower, broccoli, and of course, roasted salmon. This is a Whole 30 compliant recipe, so it’s a must-try for salmon lovers looking to eat healthy.
Check out our latest delicious recipe from Elif Alverson!
Ingredients
Kale Salad
- 10 to 12 ounces washed and roughly chopped kale leaves
- 3 cups of red cabbage, shredded
- 1 grapefruit peeled and sliced ½ inch slices
- 1 orange peeled and sliced ½ inch slices
- 4 cups cauliflower florets, diced
- 4 cups of Brussels Sprouts, trimmed and halved
- 4 cups broccoli florets, diced
- 2 cups of parsnips peeled and sliced ½ inch slices
- 1 tablespoon of lemon juice
- 1 tablespoon red wine vinegar
- 10 tablespoons of extra virgin olive oil
- 2 teaspoons of sea salt
- 4 pieces of Secret Island Salmon
Dressing
- 1 tablespoon of lemon
- 2 tablespoons of orange
- 1 tablespoon of grapefruit juice
- 1 tablespoon of spicy mustard
- 3/4 cup of extra virgin olive oil
- 1 teaspoon of black pepper
- 1 teaspoon of sea salt
Simple Steps
Pickle the Red Cabbage
Add cabbage to a large bowl along with 1 teaspoon salt, 1 teaspoon lemon juice, and 1 tablespoon red wine vinegar. Stir, cover, and let it rest at room temperature for 15-30 minutes, stirring occasionally.
Roast Vegetables
Preheat the oven to 400°F.
Place broccoli florets, cauliflower florets, Brussels sprouts, and parsnips on separate baking sheets. Drizzle 2 tablespoons of extra virgin oil over each vegetable and toss until they are lightly and evenly coated.
Roast cauliflower florets for 15-17 minutes or browned at the edges. Roast sliced parsnips for 15-20 minutes until softened. Roast broccoli florets for 15-20 minutes or until browned around the edges. Roast Brussels sprouts for 20-25 minutes until they are tender and golden on the edges.
Roast Salmon
Preheat the oven to 325°F.
Season salmon with 2 tablespoons of extra-virgin olive oil and 1 teaspoon sea salt. Place salmon, skin side down, on a non-stick baking sheet. Roast until salmon is cooked through, about 15 to 20 minutes.
Salad Dressing
In a medium size bowl or measuring cup, add all ingredients and whisk until combined.
Assemble The Salad
Combine kale, roasted vegetables, pickled red cabbage, grapefruit, orange, and salmon in a large serving bowl. Add dressing and toss until well coated. Enjoy!
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Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
