Ingredients
Scale
- 2 Fresh salmon fillets (6 oz each)
- 4 Cups chopped kale (stems removed)
- 1 Cup cubed butternut squash or sweet potato
- 1/4 Cup pomegranate seeds
- 1/4 Cup toasted walnuts or pecans
- 2 Tablespoons crumbled feta cheese (optional)
- 1 Tablespoon olive oil
- Salt and black pepper to taste
- For the Dressing: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup.
Instructions
- Step 1: Preparation
Preheat your oven to 400°F (200°C). Wash the kale thoroughly, remove the tough center ribs, and tear the leaves into bite-sized pieces. Pat the salmon fillets dry with a paper towel to ensure a good sear in the oven. Cube your squash into small, half-inch pieces so they cook at the same rate as the fish. - Step 2: Roasting
Place the salmon fillets and the cubed squash on a large parchment-lined baking sheet. Drizzle both with olive oil and season generously with salt and pepper. Roast in the oven for 12 to 15 minutes. The salmon should be opaque and flake easily with a fork, and the squash should be fork-tender with slightly browned edges. - Step 3: Plating
While the salmon roasts, place the kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage the kale with your hands for 2 minutes until it becomes dark green and tender. Whisk the dressing ingredients together. Toss the kale with the dressing, then top with the roasted squash, pomegranate seeds, and walnuts. Place the warm salmon fillet right on top and sprinkle with feta cheese if desired.
- Cook Time: 30 minutes