Prep Time
35 minutes
Cook Time
55 minutes
Total Time
90 minutes
Yield
4 Servings

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!

Website: https://elifskitchen.com/
Instagram: https://www.instagram.com/elifisikalverson/

Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

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