Oh, honey! If you’ve been on the hunt for a nutritious yet delicious meal, look no further than Lemon Dill Salmon and Kale Salad. Picture this – silky, flaky salmon draped in an aromatic lemon-dill sauce paired with a zesty kale salad bursting with flavor. It’s the kind of dish that can impress at a dinner party, win over a weeknight meal, or even bring that bit of flavor to a backyard barbeque. And the best part? It screams health and taste all in one. One taste of this plate of goodness, and you’ll be swept off your feet, hands down!
Last thing – if you’re not a fan of fish, let me assure you, this recipe is likely to convert you. The lemon dill sauce adds so much zest and tang to the salmon that fishy flavors don’t stand a chance. It’s truly a powerhouse of flavor and nutrients. So, are you buckled up and ready to dive into the culinary roller coaster ride that is this beauty of a recipe?
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Yield: 4 plates
Ready to explore the exciting ride of flavor and freshness? Alright, people! Let’s get to it.
Ingredients & Equipment You’ll Need
- 4 salmon fillets
- 2 tbsp. olive oil
- Salt and Pepper to taste
- Juice and zest of 2 lemons
- 2 tbsp. fresh dill, chopped
- 1 bunch kale, chopped
A quick note on these ingredients: the salmon is the star of our show, folks, so make sure it’s fresh! The lemon and dill bring a wonderful tanginess and freshness that will take your salmon to another level.
If you can’t find fresh dill, dried dill will do the job just fine. And for those on a diet, feel free to substitute olive oil with coconut oil for that extra punch of goodness.
How To Make Lemon Dill Salmon and Kale Salad
- Preheat your oven at 180 degrees Celsius. Season the Salmon fillets with salt, pepper, lemon juice, zest, and chopped dill.
- Place the seasoned Salmon in a baking dish, drizzle it with olive oil, and cook it in the preheated oven for about 15 minutes or until it’s flaky.
- While your salmon is cooking, toss your chopped kale in a salad bowl with olive oil, leftover lemon juice, and zest. Season it with salt and pepper to taste.
- When the salmon’s done, place it on top of your bed of kale salad, and there you have it , your Lemon Dill Salmon and Kale Salad is ready to rock and roll!
Tips For The Best Results
- Make sure to use fresh lemon juice and not the bottled kind.
- Try not to overcook the salmon; it should be flaky yet moist.
Storage Tips
- Refrigerate leftovers in a tight container. Consume within 2 days for best taste
- You can freeze the marinated salmon for up to a month
Frequently Asked Questions
Q: Can I use other types of fish?
A: Yes, you can, although the cooking time may vary.
Q: Will dried dill give the same flavor as fresh?
A: While fresh dill has a slightly superior flavor, dried dill will suffice if fresh isn’t available.
Q: Can I add other veggies to the salad?
A: Absolutely! You can always jazz it up with your favorite veggies.
Q: Can I make it ahead of time?
A: Yes, but for best taste, serve immediately after preparing.
Q: Is it healthy?
A: Absolutely! It’s packed with necessary fats and vitamins.
Nutritional Facts of Lemon Dill Salmon and Kale Salad
This dish is abundant in Omega-3 fatty acids, Vitamins A, C, and K, Iron, and it’s packed with Protein but remains low in Carbs.
So, there you have it folks – a tasty, nutritious, and simple to whip up meal – Lemon Dill Salmon and Kale Salad. Let’s revisit this culinary trip again with some other exciting dishes! Keep cooking, keep tasting!
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