How to Make Kale Salad & Salmon Milanese | Healthy Dinner Idea | Vito’s Italian Cucina

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is a cost-effective alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch provides a gluten-free option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Drizzle olive oil or avocado oil over the kale and toss it with hands to coat lightly.

Season the kale with salt and black pepper, tossing again with hands.

Prepare the salmon fillets by cutting them to ensure even thickness.

Season the salmon with salt and black pepper.

Prepare a tomato basil salsa by chopping Roma tomatoes and fresh basil, mixing them together in a bowl.

Add olive oil and balsamic vinegar to the tomato basil mixture, then season with salt and pepper to taste.

Place the seasoned salmon fillets on a baking sheet and drizzle with olive oil.

Bake the salmon in a preheated oven at 450°F until cooked through and slightly crispy on top, about 10-15 minutes.

Strip the kale leaves from the stems and massage the leaves with olive oil and salt to break them down and enhance flavor.

Add toasted almonds to the kale salad, breaking them up into smaller pieces before mixing them in.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens