Seared Salmon Salad with Kale & Avocado

Seared wild salmon, tender baby kale, and creamy avocado triple up the superfoods in this fast and fresh salad. A cilantro-lime dressing zips it all together, while pickled onions and pepitas add crunch.

What You Get

Wild salmon (see note below) 

Baby kale or spinach 

Cilantro-lime dressing 

Avocado 

Lime 

Pickled onions 

Pepitas (pumpkin seeds) 

What You’ll Need

Salt 

Cayenne (optional)

Olive oil

Makes 3 servings 

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

Remove the salmon from the packaging, cut it into 3 pieces, and pat dry with paper towels. Season both sides with salt and a pinch of cayenne, if you’d like a little heat.

Step 2

In a cast-iron skillet or nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the salmon pieces, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 5 minutes. Flip and continue cooking until nearly firm or done to your liking, 1 to 2 minutes longer for medium well. 

Step 3

Meanwhile, place the kale in a bowl, drizzle with some of the dressing, season with salt, and toss to coat. Peel, pit, and slice the avocado. Slice the lime into wedges for serving.

Step 4

Heap the salad on plates, and top with the salmon, avocado, and pickled onions. Sprinkle with the pepitas and serve, with the lime wedges for squeezing.

Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.