This salmon salad is a combination of ALL my favorite flavors! There’s buttery, roasted salmon; creamy herb ranch; tangy pickled onion; crunchy roasted chickpeas; and creamy avocado all on a bed of organic kale. It might just be the perfect dinner!
If you’ve made the pickled onions and chickpeas ahead of time, it does make the process much quicker. However, it is totally possible to make it all at once, just up that prep time by about 20 minutes, roll up your sleeves and get cooking :)
¼ cup heavy cream
¼ cup sour cream
½ teaspoon minced garlic
½ teaspoon dried italian seasoning
⅛ teaspoon dry mustard
1 tablespoon fresh basil, minced
1 tablespoon fresh chives, minced
¼ teaspoon sea salt
4 (6 oz) salmon fillets
1 tablespoon avocado oil
1 tablespoon minced garlic
1 teaspoon Lemon Zest
2 teaspoons dried marjoram
sea salt and black pepper
4 lemon slices
4 cups kale, chopped
1 avocado, thinly sliced
1 Bosc pear, cored and sliced into matchsticks
1 sprinkle Pickled onion (click for recipe)
1 sprinkle roasted chickpeas (click for recipe)
Combine the dressing ingredients in a small bowl. Whisk to combine. Set aside.
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
Place the salmon filets, skin side down, on the prepared baking sheet. Top each filet with avocado oil, garlic, lemon zest, marjoram, salt, pepper and a slice of lemon. Bake in the preheated oven for 20 minutes or until cooked through.
Combine the dressing with the kale. Divide between 4 serving bowls. Top each with a filet of salmon, sliced avocado, matchstick pear, pickled onion and roasted chickpeas. Serve immediately and enjoy!
I recommend making extra salmon filets to have cold leftovers the next day. It tastes amazing! Also, if possible avoid frozen salmon and get wild caught.