Walnut-Crusted Salmon with a Lemony Parmesan Kale Salad
Indulge in the delightful fusion of flavors with our Walnut-Crusted Salmon paired perfectly with a zesty Lemony Parmesan Kale Salad. This recipe offers a harmonious blend of crunchy walnuts, tender salmon, and tangy lemony dressing atop a bed of kale.
Servings 2
Ingredients
Salmon
- 2 salmon fillets remove skin
- 1/2 small lemon juiced
- 1/4 cup walnuts chopped
- 1 tbsp honey
- salt & pepper
Honey Mustard Sauce
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1/2 small lemon juiced
- salt & pepper
Kale Salad
- 2 cups dinosaur kale or black kale finely chopped
- 1 tbsp olive oil
- salt & pepper
- 1/2 lemon juiced
- 1/3 cup pine nuts
- 1/3 cup currents
- 1/3 cup parmesan cheese shredded
Salad Dressing
- 1/4 cup olive oil
- 1 tsp rice wine vinegar
- 1 small lemon juiced
- salt & pepper
- 2 tbsp honey
Salmon Garnish
- 1 tbsp fresh basil chopped
- lemon juice
- few cracks of black pepper
- 1 tbsp honey drizzled
Instructions
- Preheat oven to 420F degrees. Line a small baking sheet with parchment paper and set aside. Remove skin from salmon fillets and pat both sides dry with a paper towel. Season both sides with salt, pepper and lemon juice.
- Combine honey mustard sauce in a small bowl. Brush onto the top of the salmon fillets and cover the sides. Add crushed walnuts on top of the salmon. Ensure the top is fully covered and make sure to press the walnut pieces in. Drizzle honey over the top of the two fillets. Let the salmon marinate in the fridge, covered, for min. 30 minutes.
- Remove salmon from the fridge and bake for 12-15 minutes, until the salmon is flakey and cooked to your liking.
- While salmon is cooking, combine all salad ingredients into a large mixing bowl and toss together until kale is evenly coated. Combine salad dressing ingredients into a small mixing bowl and mix until combined. Dress salad and mix.
- Remove salmon from the fridge and add garnish. Plate salad and serve salmon on top of the kale salad. Serve and enjoy!