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Kale Caesar w/ Wild Salmon

Kale Caesar w/ Wild Salmon


It truly doesn’t get any better than this. Don’t you just love the recipes that fall into your lap accidentally? I feel like these kids of beautiful mistakes make the best recipes!

When I accidentally make this recipe a few months back, as I realized I had no romaine in the house, it became a staple in my day to day. Romaine-less, I went out to my garden and gathered up some kale and decided to give that a try because I had everything else to make a caesar salad.

Kale can be tough, but when you massage the caesar dressing into the leaves it breaks the cellular walls down a bit & softens it up, making it much more tolerable to enjoy. Absolutely delicious too! Hello vitamin A, K, Folate, Magnesium, and Alpha-linolenic acid!


What you’ll need (serves 2): 

1/2 cup Homemade Sourdough croutons (sourdough, salt, pepper, olive oil)

2 Wild Salmon Filets (salmon, salt, pepper, olive oil, & lemon to season)

1-2 bunches of kale (curly kale works best)

1/4 cup parmesan cheese (I used goat, can substitute vegan parm if dairy-free)

1 avocado chopped into cubes

2 tbsp Primal Kitchen Caeser Dressing

You can save 10% off primal kitchen products by using code: Nutritionbysam

I am such a big fan of primal kitchen products. They use avocado oil in their dressings and marinates instead of any inflammatory oils and the flavors are delicious too! Some of my favorite sister products are the BBQ ranch, no sugar ketchup, and honey mustard vinaigrette. 


To make: 

Preheat oven to 350 degrees F and bake wild salmon topped with a marinate of a pinch of salt, a pinch of pepper, tbsp olive oil, and tsp lemon juice. Rub this marinade on the salmon & add to a sheet pan lined with parchment paper to bake for 15-20 minutes until cooked through.

In the meantime, cut, wash, rinse, dry kale.

Add caesar dressing to the kale, and use your hands to massage thoroughly.

Chop avocado, and toss avocado into the massaged kale along with the parmesan cheese + croutons. Toss together.

Top with wild salmon filet and garnish with lemon slices.


To make croutons: Chop 1-2 slices sourdough into cubes and toss with 1 tbsp olive oil and salt & pepper to taste. Add over a sheet pan lined with parchment paper and bake for 15 minutes at 350 F until toasted. If you do not have the croutons made in advance, you can make them at the same time as the salmon is cooking. Just add them to another sheet pan and bake at 350 with the salmon for 15 minutes.




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