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.
Allergen Note: Contains fish.
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.
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.
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.
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.
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.