Looking to lighten up a little bit? On-The-Skinny Salad is the easiest, best way to get in the habit of eating healthy! All it takes is a bed of fresh, crispy lettuce, a perfectly tender piece of salmon, and a sweet-and-tangy, homemade dressing. Loaded with all sorts of flavors, On-The-Skinny Salad will have you feeling amazing in no time!

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Ingredients

For the salmon and the salad:

  • 1 (1-pound) fillet salmon, boneless and skinless
  • 1 tablespoon light brown sugar, firmly packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 4 cups kale, chopped
  • 1 teaspoon olive oil
  • 4 cups romaine lettuce, chopped
  • 1/3 cup roasted and salted almonds, chopped

For the ginger dressing:

  • 1 tablespoon toasted sesame oil
  • 1 small shallot, diced
  • salt, to taste
  • 2 teaspoons ginger, chopped
  • 1 clove garlic, minced
  • 1 1/2 tablespoons red wine vinegar, can substitute apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 1/4 cup olive oil, plus more, to taste

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Place the salmon on a baking sheet.

Step 3 -In a bowl, combine the brown sugar, 1/2 teaspoon of the salt, the paprika, the coriander, the garlic powder, and the pepper.

Step 4 -Rub the spice mixture over the top of the salmon.

Step 5 -Roast the seasoned salmon until it reaches an internal temperature of 145 degrees F, flakes easily with a fork, and is opaque, about 12-15 minutes.

Step 6 -While the salmon is roasting, in a large bowl, add the kale and drizzle it with 1 teaspoon of the olive oil.

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Step 7 -Massage the oil into the kale, then let it sit, about 10 minutes.

Step 8 -In a saucepan over medium-low heat, add the sesame oil.

Step 9 -Add the shallots and the remaining salt to the sesame oil and cook, about 2 minutes.

Step 10 -Stir the ginger and the minced garlic into the shallots and cook, about 2 minutes.

Step 11 -Reduce the heat to low. Whisk the red wine vinegar, the honey, and the soy sauce into the shallot mixture.

Step 12 -Whisk 1/4 cup of the remaining olive oil into the dressing until it is emulsified. Add the extra oil, as needed, until the desired consistency is reached.

Step 13 -Cut the fillet into 3 serving-size pieces.

Step 14 -In a large bowl, add the romaine lettuce and the soaked kale and toss to combine.

Step 15 -Drizzle the greens with the dressing and toss to coat.

Step 16 -Divide the salad between three plates and top each with the salmon pieces and the almonds.

Step 17 -Serve.