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Salmon with Kale Salad

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Salmon with Kale Salad

5 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: Salmon with Kale Salad
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 622kcal


  • 1/2 cup brown rice, raw
  • 1/4 medium onion
  • 1 medium carrot
  • 1 clove garlic
  • 2 tablespoon parsley, fresh
  • 1 medium lemon
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 12 ounce salmon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 3 tablespoon olive oil
  • 2 tablespoon vinegar, red wine
  • 1 teaspoon turmeric, ground
  • 1 teaspoon mustard, dijon
  • 1 teaspoon honey
  • 6 cup kale
  • 15 ounce cannellini (white kidney) beans, canned
  • 1/4 cup walnuts, chopped


  • Pat salmon dry with paper towels; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in skillet over medium-high.  Add salmon and cook for 3 minutes.  Reduce heat to medium; cook 2 minutes longer.  Flip over and cook to desired doneness, or 1 to 2 minutes longer. (The fish should flake if pulled back with a fork).
  • Whisk together vinegar, turmeric, mustard, honey, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl.  Add kale, drained and rinsed beans and walnuts; toss. Set aside. (This is even better when left to rest. It allows the kale to slightly soften).
  • If needed, toss rice back into skillet to reheat.
  • Serve salmon with rice and salad.
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Calories: 622kcal | Carbohydrates: 50g | Protein: 30g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 960mg | Fiber: 11g | Sugar: 4g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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