Warm Lemon Salmon Salad
This salad is a healthy one-pot meal perfect for dinner. Featuring a beautifully browned salmon fillet cooked in a lemon garlic sauce, this is guaranteed to be unlike any salad you've made before. The flavorful warm sauce serves as a salad dressing, gently wilting the kale for a perfect bite.
This recipe serves 4 people.
4 salmon fillets
1 shallot, minced
3 small garlic cloves, minced
1 large lemon, zested and juiced
2 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped
½ tsp red pepper flakes
4 tbsp unsalted butter
2 cups chicken or vegetable broth
½ cup white wine
5 sprigs of thyme
4 tbsp of flour
kale, rinsed, stems removed, and chopped
Pitted Castelvetrano green olives, halved
Feta cheese, crumbled
STEP 1 Season both sides of your salmon fillet with salt and pepper. Heat 3 tbsp of olive oil in a skillet over medium-high heat. Sear the salmon, flesh side down, in the hot oil until the flesh begins to turn a golden brown and starts to get crispy about 7-10 minutes. Remove the salmon from the pot and set it aside.
STEP 2 To the hot skillet, add the butter and allow it to melt. Next, add the shallot, garlic, red pepper flakes, and thyme. Stir until soft and fragrant, about 3 minutes. Add the parsley, tarragon, lemon zest, juice and wine and cook until the liquid has reduced by half.
STEP 3 Sprinkle the flour over the top and stir until it is well incorporated. Adding in ¼ cup increments, add the chicken stock to the skillet, stirring to combine and smooth out any lumps. Allow sauce to simmer for 2 minutes.
STEP 4 Add the salmon back into the pot with the sauce to finish cooking, about 2-3 minutes.
STEP 5 Plate your kale and spoon the hot sauce over the top. Toss until the kale is well coated and starts to soften.
FIN. Top warmed salad with feta crumbles, halved olives, and salmon filet.