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Blackened Salmon with Warm Kale Caesar Salad

Super quick and satisfying Whole30 Caesar Salad with a kick!
Prep Time 10 mins
Cook Time 19 mins
Total Time 29 mins
Course Dinner, Lunch


  • 2 salmon fillets
  • 6-8 oz of fresh chopped kale
  • 1 pint cherry tomatoes
  • ½ cup sliced almonds
  • 1 tsp Garlic Salt
  • 1 tsp Pepper
  • Olive Oil
  • 2 tsp Cajun Seasoning
  • Caesar Dressing


  • Preheat your oven to 375
  • Pat dry the salmon, drizzle with olive oil on both sides, sprinkle the side without the skin with the cajun seasoning and set aside
  • Toss the tomatoes with olive oil, garlic salt and pepper. Place on a baking sheet and into the oven for about 15-20 minutes
  • When your tomatoes are about 5 minutes into cooking start your salmon, heat a skillet over med/high heat
  • Once hot place the salmon skin side down and cook for 5 minutes
  • While your fish is cooking place your kale in a large bowl and massage it for that whole 5 minutes, removing any stems
  • Flip the fish, it should easily release from the pan so if it doesn’t give it another minute or so before flipping, and cook about another 5 minutes depending on the thickness of your fish
  • Heat another skillet over medium heat and add your kale tossing it to warm it just a bit, you’re not cooking it down, just warming it
  • Return your kale to your bowl, add your tomatoes, sliced almonds and caesar dressing tossing to combine
  • Transfer your salad between two bowls and top with your salmon (I always remove the skin, but that’s up to you!)
Keyword Dairy Free, Gluten Free, Sugar Free, Whole30