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Kale + Salmon Salad


  • 3 ounces Salmon, skin removed

  • Fresh Black Pepper

  • 21 Seasoning Salute

  • 1 Tbs Natural Peanut Butter

  • 1 Pinch lemon zest (optional)

  • 1/2 Lemon, juiced

  • 3 Cups kale leaves, very thinly sliced

  • 2/3 cup canned chickpeas, rinsed and drained


  1. Heat oven to 450°.

  2. Season salmon liberally with pepper & 21 Seasing Salute and place on a sheet pan lined with parchment paper.

  3. Roast 7 to 10 minutes (the thicker your fillet, the longer it will take) for medium rare.

  4. In a bowl, whisk together peanut butter, zest, and juice. Add kale and massage leaves with your hands until kale softens, about 2 minutes. Toss in chickpeas.

  5. Serve salad topped with salmon.

Pro Tip: Preparing this the night before and letting it sit in the fridge until lunch will soften the kale leaves and make it even more delicious.


523 calories 17 g fat (3 g saturated) 59 g carbs 6 g sugar 13 g fiber 39 g protein

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