top of page

Salmon Kale Salad

By Dr.







  • 4 salmon fillets, wild caught

  • salt and pepper

  • 1 tablespoon grapeseed oil

  • 2 teaspoons lemon juice


  • 1/4 cup German or Dijon mustard, preferably with an apple cider vinegar base (as opposed to distilled white vinegar)

  • 3 tablespoons raw, local honey

  • 2 tablespoons goat’s milk yogurt or soaked raw cashews

  • 1 teaspoon chipotle powder

  • ½ teaspoon garlic powder

  • dash of salt


  • 12 ounces baby kale

  • 3 green onions, chopped

  • 1 red pepper, chopped


  1. Heat the oven to 400 F.

  2. Heat a large all-metal skillet over medium-high heat. Lightly salt and pepper both sides of the salmon fillets. Add the grapeseed oil, then the salmon fillets. Sear the salmon for 3 minutes. Flip the salmon and sear 3 minutes more.

  3. Turn off the heat and put the skillet in the oven for 5 minutes to finish. While the salmon is baking, prepare the salad dressing.

  4. In a small bowl, combine the mustard, honey, yogurt, chipotle powder, garlic powder and salt. Stir together until well incorporated. If using cashews instead of yogurt, place all ingredients in a blender, add 2–4 tablespoons water, and puree until smooth. Set aside.

  5. Remove the salmon from the oven and transfer it to a plate. Sprinkle the fillets with the lemon juice and allow to rest while preparing the rest of the salad.

  6. Divide the kale between 4 plates and top with the green onions and red pepper. Drizzle the salads with the dressing. Place 1 salmon fillet on top of each salad.

bottom of page