This recipe for Salmon Salad with Power Greens makes a healthy superfood bowl full of all kinds of good vitamins and minerals. Keto friendly, low carb and gluten free.
You ever have those days where you just know you need something full of good for you ingredients? Like sometimes you literally just need to eat a bowl of lettuce because you’ve been eating or drinking a bunch of junk for a few days and it’s time to get it together sister.
Well, sister, I’ve been there too. And in my opinion, even in these situations, we shouldn’t be stuck with bland food. There’s a world out there full of good tasting and good for you ingredients just waiting to be made into a superfood salad that is sure to revitalize you!
Here’s what we’ve got in this Salmon Salad Power Bowl:
A nice filet of salmon marinated in orange and lemon juice with lemon and orange zest. This has been my go-to way of making salmon ever since I saw the recipe in a magazine 15 years ago. The bonus with salmon is that it’s rich in Omega-3 Fatty acids and high in B vitamins.
Then we’re putting that over a bed of power greens including kale, spinach and arugula. Kale is full of vitamins and antioxidants and one of the most nutrient-dense foods you can eat. Spinach also contains a lot of vitamins and minerals such as vitamin C, vitamin K, folic acid, iron and calcium. Arugula also has a lot of vitamins and minerals with an added bonus of giving a peppery zip to the greens.
We’re also adding avocado because along with it’s creamy deliciousness, it’s also a great source of vitamins C, E, K and B-6.
Not to mention the health benefits of olive oil and pepitas as well.
What I Used to Make This RecipePrint
This recipe for Salmon Salad with Power Greens make a healthy superfood bowl full of all kinds of good vitamins and minerals. Keto friendly, low carb and gluten free.
2 salmon filets
2 cups kale
2 cups arugula
2 cups spinach
1/4 cup pepitas (pumpkin seeds)
2 tbsp capers
1 tsp old bay seasoning
1 tbsp diced jalapeno (optional)
1/4 cup parmesan crisps (optional)
dressing to taste (This is really preference in my opinion — I like to use a little bit of Caesar and add some jalapeño to it but this would also be great with Greek, Green Goddess or even BBQ Ranch. You could also just dress it up with lemon juice and olive oil)
salt and pepper, to taste
Marinate The Salmon:
Zest lemon and orange then cut lemon and orange in half. Add zest and then squeeze juice out of lemon and orange into a bag or dish big enough for the salmon to marinate. Toss the juiced lemon and orange halves in as well. Add a tbsp of olive oil over the top. Let marinate for 20 minutes.
To Cook the Salmon:
Once salmon has marinated, take out of bag, rub filets with olive oil, then season with salt and pepper and old bay.
You can grill or bake the salmon. To bake, preheat oven to 400 degrees and bake for 10-12 minutes. To grill, preheat grill to medium high and cook for 5 to 7 minutes. Cook until internal temp reaches 145.
To assemble the salad:
Thinly slice shallot and add to a dish with juice of 1/2 the other lemon and 1 tbsp olive oil. Season with salt and pepper and let sit aside for 10 minutes at least.
While the salmon is cooking, layer greens (kale, spinach, arugula) on a platter or plates. Add in pepitas, capers, shallot, jalapeno (if using) and dressing. Toss to combine.
Top this with crushed up parmesan crisps. Layer on the salmon filets.
Slice up Avocado and layer on top. Garnish with chives and lemon wedges from remaining 1/2 lemon.