This Fall Harvest Salmon Salad is a nutritional powerhouse, packed with omega-3s from salmon, antioxidants from cranberries, and essential vitamins from kale. Roasted almonds provide a healthy dose of protein and heart-healthy fats, complementing the zesty freshness of lemon vinaigrette. Its harmonious blend of flavors and textures captures the essence of fall, making it not only healthful but also a delightful treat for the palate.

• 4 salmon fillets (about 5-6 oz each)
• 6 cups fresh kale, washed, stemmed, and torn into bite-sized pieces
• 1 cup dried cranberries
• 1 cup roasted almonds, roughly chopped
• 1 cup roasted red peppers, sliced
• 1 lemon, zested and juiced
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 tsp honey or maple syrup
• 1 clove garlic, minced
• Optional additions: feta or goat cheese, pumpkin seeds, or thinly sliced red onions.

Directions

1. Prepare the Salmon: Preheat your oven to 375°F (190°C). Season salmon fillets with salt, pepper, and a drizzle of olive oil. Place on a baking sheet lined with parchment paper. Roast for 12-15 minutes, or until salmon easily flakes with a fork.
2. Kale Prep: In a large mixing bowl, add your kale. Drizzle with a bit of olive oil and a pinch of salt. Massage the kale for 2-3 minutes until it softens and turns a brighter green.
3. Lemon Vinaigrette: In a small bowl, combine the lemon zest, lemon juice, minced garlic, honey or maple syrup, and 2 tablespoons of olive oil. Whisk together until well combined. Season with salt and pepper to taste.
4. Assemble the Salad: To your massaged kale, add the dried cranberries, roasted almonds, and roasted red peppers. Toss well to combine.
5. Dress & Serve: Drizzle the lemon vinaigrette over the salad and toss until everything is well coated. Plate individual servings, placing a salmon fillet on top of each. Garnish with optional additions if desired.

Notes

• For a more intense flavor, consider marinating the salmon for an hour before baking in a mixture of lemon juice, olive oil, salt, pepper, and minced garlic.
• This salad pairs wonderfully with a crisp white wine or a sparkling water with a squeeze of fresh lemon.

Enjoy the rich flavors of fall with this nourishing and vibrant salad!