Maple-Glazed Salmon & Kale Salad: Easy & Healthy Weeknight Dinner

maple syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with fewer calories, while brown sugar is more economical.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese is lower in fat, while ricotta is a budget-friendly alternative.

Preheat oven to 425°F.

Wash kale to remove any bugs and pat dry with a towel.

Pull the leaves off the kale stems and break apart larger pieces into bite-sized portions.

Drizzle olive oil over the kale and season with garlic powder, chili powder, onion powder, and salt.

Massage the oil and seasonings into the kale to break down the fibers and ensure even coating.

Spread the kale evenly on a baking sheet and bake at 425°F for 8-10 minutes, checking halfway to mix.

Chop the roma tomato into small pieces and set aside.

Cut salmon fillets into thirds or fourths, depending on size, and freeze any unused portions.

Heat a stainless steel pan and add a drizzle of avocado oil.

Season the salmon fillets with salt and pepper, then place skin-side up in the hot pan.

Cook the salmon for about 4 minutes on one side, then flip it over.

Add maple syrup and apple cider vinegar to the pan to create a syrupy glaze.

While the salmon cooks, assemble the salad by placing the baked kale on a plate and topping it with chopped tomato.

Serve the salmon on top of the kale salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens