Anti-inflammatory Turmeric Baked Salmon with Kale Salad Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

salmon fillets

💰Cheaper: tilapia

Tilapia is a more budget-friendly fish alternative.

Season 400 grams of wild salmon lightly with salt and set aside.

In a food processor, combine 1/4 cup of shallot, 2 cloves of garlic, 1/2 cup of coconut milk, 1 teaspoon of smoked paprika, 1/2 teaspoon of turmeric, and about 1/4 teaspoon each of black pepper and salt.

Blend the ingredients until well combined.

Coat the salmon generously and evenly with the blended mixture.

Preheat the oven to 350°F.

Bake the salmon in the preheated oven for 15 to 20 minutes.

Prepare a kale salad by adding a little oil to a bunch of kale and massaging it to soften.

Cut the kale into small pieces and place it in a mixing bowl.

Dice about 1/2 cup of Granny Smith apple and add it to the bowl.

Chop about 1/2 cup of red bell pepper and add it to the salad.

Add about 2 tablespoons of sun-dried tomato to the salad.

For the dressing, add 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, 1 teaspoon of dijon mustard, 1 clove of minced garlic, 1 teaspoon of dried Italian seasoning, salt, black pepper, and 1/4 cup of olive or avocado oil in a jar.

Close the jar and shake to mix the dressing.

Pour the dressing over the salad and mix thoroughly.

Add lemon zest to the salad for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens