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A plate of greens topped with sliced avocado, pickled red onion, and salmon fillet.

Salmon Superfood Salad

Salmon Superfood Salad with power greens, pickled red onion, miso-glazed salmon, and lemon-cayenne dressing. This healthy salmon salad is packed with heart-healthy fats, antioxidants, and anti-inflammatory foods.
Course Entree/Salad, Fish
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 620kcal


  • Sheet pan
  • Small saucepan
  • Mixing bowls


  • 1 cup thinly sliced red onion
  • 2/3 cup cider vinegar
  • 1 tsp. granulated sugar
  • 1/2 tsp. kosher salt
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. white miso paste
  • 4 (6-oz.) salmon fillets *see notes for suggestions
  • 1 bunch lacinato kale, stemmed and roughly chopped
  • 12 oz. shredded/shaved Brussels sprouts
  • 1 ripe avocado, sliced
  • 1/2 cup fresh blueberries
  • 1/4 cup chopped walnuts or almonds (optional)

Lemon-Cayenne Dressing

  • 2 Tbsp. lemon juice
  • 1 Tbsp. honey or maple syrup
  • 2 tsp. Dijon mustard
  • 1/4-1/2 tsp. cayenne pepper (use more or less depending on desired spice level)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/3 cup extra-virgin olive oil


  • Combine onion, vinegar, sugar, salt, and 1/2 cup of water in a small saucepan over medium-high heat. Bring to a simmer and cook 1 minute. Remove from heat and let stand until ready to use.
  • Combine olive oil, soy sauce, and miso in a wide-rimmed bowl. Add salmon and gently toss to coat. Let stand 15 minutes.
  • Meanwhile, prepare Lemon-Cayenne Dressing by combining lemon juice, honey, Dijon, cayenne, salt, and black pepper in a small bowl. Gradually stream in olive oil, whisking constantly, until emulsified.
  • Place kale and Brussels sprouts in a large bowl and add half of dressing. Gently massage dressing into greens for 30 to 60 seconds until they start to soften. Add blueberries and nuts; toss to combine.
  • Place the top oven rack 6"-8" from broiler, and preheat broil setting to HIGH. Place the marinated salmon fillets on a foil-lined baking sheet, and broil for 6 to 8 minutes, or until just opaque in center. (If the salmon starts to burn, move it to lower rack.)
  • Assemble salad by dividing kale mixture evenly between each of 4 bowls. Drain pickled red onions and scatter evenly overtop. Top each salad with one miso-glazed salmon fillet, plus some avocado slices. Drizzle remaining dressing evenly overtop.


*SALMON: You can use wild or farm-raised salmon. If using wild, I suggest King salmon, also known as Chinook. This variety has a high fat content, which makes the flesh super buttery and rich. Coho salmon is also a good choice, which will have a more delicate texture than King, but similar flavor. Avoid Sockeye, if possible, because it's super lean and therefore easy to overcook.
*MAKE-AHEAD: The picked red onions can be made up to 1 week ahead. The kale and Brussels mixture can be dressed and massaged up to 3 days ahead.
*STORAGE: Store the whole composed salad in a airtight container refrigerated for up 2 days.


Serving: 1salad | Calories: 620kcal | Carbohydrates: 31g | Protein: 44g | Fat: 39g | Saturated Fat: 8g | Sodium: 710mg | Fiber: 10g | Sugar: 13g