Salmon Superfood Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 salads
Massaged kale salad with shaved Brussels, red cabbage, beets, and berries tossed in a lemon-cayenne vinaigrette and topped with miso-glazed salmon and pepitas. This superfood salad is brimming with heart-healthy omega-3 fatty acids, vitamins, minerals, and antioxidants.
  • 1 lb. salmon, sliced into four fillets
  • 1½ Tbsp. white miso paste (shiro miso)
  • 3½ Tbsp. olive oil, divided
  • 1½ Tbsp. honey
  • 1 Tbsp. apple cider vinegar
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • ½ tsp. cayenne pepper
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • 1 bunch Lacinato kale, ribs and stems removed, torn or roughly chopped
  • 2 cups shredded Brussels sprouts
  • 2 cups shredded red cabbage
  • ½ cup blueberries
  • ¼ cup pomegranate arils
  • ½ cup roasted beets, diced
  • 2 Tbsp. pepitas
  • Optional toppings: sliced avocado, Greek yogurt (for salmon)
  1. Combine miso and 1 Tbsp. olive oil in a small bowl; stir with a whisk. Rub evenly on flesh of salmon.
  2. Preheat broiler with oven rack 6 inches from heat. Place fillets, skin side down, on a foil-lined baking sheet. Broil for 6-8 minutes, until cooked through.
  3. In a medium-sized bowl, prepare dressing by combining remaining 2½ Tbsp. olive oil, honey, vinegar, garlic, lemon, cayenne, salt, and pepper. Stir with a whisk.
  4. Place kale in a large bowl. Pour dressing over kale and gently massage into leaves. Add remaining salad ingredients - brussels, cabbage, berries, pomegranate, beets, and pepitas - and toss to combine.
  5. Divide salad into 3 bowls and top with one piece of roasted salmon.
Nutrition Information
Serving size: 1 salad Calories: 375 Fat: 20 gm Saturated fat: 3 gm Carbohydrates: 22 gm Sugar: 12 gm Sodium: 406 mg Fiber: 5 gm Protein: 27 gm Cholesterol: 63 mg
Recipe by Dishing Out Health at