Baked Salmon Kale Caesar

Avocado, Pine Nuts, and Lemon Baked Salmon on Kale Salad

Baked Wild Alaskan Salmon Kale Caesar with avocado and pine nuts uses cashews and Tahini for the dressing-base, making it naturally dairy and gluten free.

Course Main Course, Salad

Cuisine American

Prep Time 20 minutes

Cook Time 17 minutes

Total Time 37 minutes

Servings main courses

Calories 585kcal

Author Alicia Pope

Equipment

8 x 8 baking dish
Oven
Blender

Ingredients

Baked Salmon

Wild Alaskan Salmon I used Sitka Salmon Shares
1 tsp Olive Oil
1 grind Himalayan Salt
1 grind Black Pepper
6 thin lemon slices
~2 tbsp water

Kale Salad

1 bunch organic curly Kale
1/2 Avocado
1/8 cup Pine Nuts

Cashew Tahini Caesar Dressing

1/3 cup cashews soaked and sprouted or boiled for 4 minutes and cooled
1 tsp tahini
1 tsp Dijon mustard
1/4 tsp real salt
1/4 tsp black pepper
1/4 cup water
juice of 1/2 lemon

Instructions

Preheat oven to 350 degrees
Place Salmon in a baking dish. Drizzle with olive oil and place lemon slices evenly on top before grinding salt and pepper over the salmon. Add the water to the bottom of the pan and then bake for 17-20 minutes or until medium-rare
Destem and chop kale. Massage cut kale to soften
Add all dressing ingredients to a blender and blend until completely smooth, about 2 minutes
Toss Kale with dressing
Remove cooked salmon and cut in half.
Distribute dressed kale evenly into bowls and top with salmon, avocado slices, and pine nuts
Serve and Enjoy

Nutrition