Kale Salad with Pan-Seared Salmon & Pumpkin Seeds
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick fall salad with pan-seared salmon over massaged kale, topped with parmesan and pumpkin seeds, dressed simply with balsamic vinegar and olive oil. Satisfying and naturally gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 (6oz) salmon fillets (skin on)
- ½ tsp Kosher salt
- Freshly ground black pepper
- 1 Tbsp neutral oil, (such as grapeseed, avocado, or canola oil)
- 1 large bunch of lacinato kale, (ribs removed, leaves thinly sliced into ¼-½-inch strips)
- ⅓ cup grated Parmesan cheese
- 2 Tbsp pumpkin seeds, (toasted or untoasted)
- 2 Tbsp extra virgin olive oil
- 1 Tbsp aged balsamic vinegar
- 1 tsp flaky sea salt
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 2254mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 393mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2254MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.