Honey Salmon Salad
For the Honey Salmon
4 oz fillet of salmon
½ tsp honey
3-4 leaves lacinato or curly kale
1 Tbl sunflower seeds
¼ cup chopped, toasted nuts of choice
Prepare the salmon
Preheat the oven to 450F and line a sheet pan with foil
Place the fillet, skin-side down, onto the sheet pan and drizzle on the honey. You really only need a half teaspoon here. Any more and it just melts off of the salmon and burns on the foil.
Roast the salmon for 3-5 minutes, or until the desired doneness is achieved. Allow the salmon to cool.
Prepare the salad
Wash the kale leaves. Remove and compost the kale stems. Thinly slice the remaining leaves and toss in a salad bowl or on a plate.
Drizzle the balsamic vinegar on the kale leaves, toss it around to coat, and let sit for at least 15 minutes. This breaks down the kale and helps remove some of the bitterness. You can gently massage the vinegar into the leaves as well to help speed up the process.
Sprinkle the nuts and seeds on top, slice or dice the tomato and add it as well.
The salmon can be shredded (as pictured) or served on top or alongside the salad, but I prefer to toss everything together so I get big bites with every element included.
This is a great meal prepping dish. The kale will survive dressed in vinegar for several days in the fridge, and you can prepare several fillets of salmon at a time in this way.