Description
An easy weeknight recipe full of hearty greens and tender salmon.
Ingredients
Units
Scale
- 4 ounces of Salmon
- 4 cups of Kale
- Salt and pepper to taste
- 4 tablespoons Caesar dressing
- 1/4 cup Croutons
- Grated Parmigiano-Reggiano (to your liking)
- 1 teaspoon Avocado oil
Instructions
- Season salmon with avocado oil, garlic powder, salt and pepper.
- Air fry salmon skin side down at 375, for about 7 minutes. Medium rare is 110 degrees Fahrenheit to 125 degrees Fahrenheit.
- Then, while the salmon is cooking, massage the kale with a teaspoon of avocado oil until it’s completely coated and tender to the touch. It will shrink down in volume.
- Once the salmon is done, I top the caesar salad with the salmon, dressing, croutons, Parmigiano-reggiano salt, pepper and toss it until everything is well coated.
- Then, I serve the salad and enjoy!
Notes
- Change up your protein if you’d like, but salmon is a great start
- Want to make your own croutons? Use my 3-minute air fryer recipe!
- If you are keto, you can leave the croutons off. For low carb eaters, the croutons don’t add a significant amount of carbs to the recipe.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Salads
- Method: Air Fry
- Cuisine: Salad
Nutrition
- Serving Size: 1 salad
- Calories: 288
- Sugar: 1.8g
- Sodium: 530.4mg
- Fat: 21.9g
- Carbohydrates: 7.4g
- Fiber: 1.5g
- Protein: 16.2g
- Cholesterol: 43.8mg
