About This Recipe Filled with fresh ingredients and vibrant colors, this superfood salmon salad from truLOCAL is the perfect summer meal! Easily made on the stovetop or the grill, this recipe makes a great weeknight dinner or a simple meal prep idea for a week’s worth of delicious lunches. This recipe was provided by our...
In a small jar or bowl, add the dressing ingredients, whisk until well combined, and set aside.
Pat salmon dry with a paper towel to remove excess moisture and season fillets generously with salt and pepper on both sides.
Heat oil in a cast iron skillet on medium-high heat and let the pan heat up for a couple minutes.Flick a few drops of water into the pan to test if it's hot enough. If the water sizzles and evaporates almost immediately, the pan is ready to go.
While the salmon is cooking, separate kale, arugula, radicchio, avocado and pumpkin seeds across two bowls.
Cover the salads with the dressing, dividing it evenly across the bowls, and toss until the salad is well coated with the dressing.
Salmon can also be cooked on a grill or BBQ. Preheat the grill to medium-high, rub salmon with olive oil and season with salt and pepper.When the grill is ready, place salmon fillets skin side up on the grill, cook for 4-5 minutes until grill marks form and salmon is easily released from the grill, then flip and cook for an additional 3-4 minutes until salmon is cooked through.