Photo: Iain Bagwell
Active Time
30 Mins
Total Time
30 Mins
Serves 4 (serving size: 1 fillet and about 2 cups salad)

Wild salmon has less saturated fat, fewer calories, and 5 to 10 times fewer contaminants and persistent organic pollutants (POPs) than farm-raised (in early studies, POPs have been linked to impaired brain development, type 2 diabetes, and obesity). There's no need to give up all farmed salmon, and eating some is always better than none. Aim to eat at least 1 to 2 servings of omega-3-rich fatty fish weekly.

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

Finely chop or grind 2 tablespoons walnuts. Combine finely chopped walnuts, 2 tablespoons olive oil, 2 tablespoons cheese, and next 5 ingredients (through 1 teaspoon water) in a small bowl. Add garlic and 1/4 teaspoon salt, stirring with a whisk.

Step 3

Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Heat a large cast-iron skillet over high. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add salmon, skin side down; cook 3 minutes or until skin begins to brown, gently pressing fillets. Place pan in oven (salmon should still be skin side down). Bake for 4 to 5 minutes or until desired degree of doneness.

Step 4

Combine kale, spinach, and pear in a large bowl. Add 4 tablespoons dressing; toss to coat. Divide kale mixture evenly among 4 plates, and sprinkle evenly with remaining 2 tablespoons cheese and remaining 2 tablespoons walnuts. Top each salad with 1 fillet. Drizzle fillets evenly with remaining dressing.

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Ratings & Reviews


February 28, 2017
When I told my family what I was making for dinner, they made a face, "Ew, really?"  But the plates were practically licked clean tonight.  I did omit the kale, can't get hubby on board there no matter what.  The salmon took more like 10 minutes in the oven to cook thoroughly.  Came out moist and tender.  But the dressing was the big hit.  Excellent explosion of flavors.  Had some couscous on the side which also went well.  Will definitely make this again.