Paprika Lime Salmon Kale Salad


  • 3 salmon filets
  • 6 cups minced kale
  • 1 carton cherry tomatoes (I found orange ones!  Not sure what you call those..)
  • 1 red pepper
  • 1 lime
  • 1 tbsp paprika
  • 1 tbsp garlic salt


  1. Put your filets into a plastic bag
  2. Slice your lime in half and squeeze the juice into the bag
  3. Toss in the paprika and garlic salt and coat the fillets
  4. Set aside for about 20-30 minutes
  5. Preheat your oven to 425 degrees
  6. While your salmon marinates, prep the salads
  7. Separate the kale into three bowls(or containers if you are prepping for lunches like me)
  8. Wash the tomatoes and remove the stems
  9. Divide between the three salads evenly, save some for later if there are too many tomatoes for your liking
  10. Cut the red pepper into 1 inch cubes and add to your salad
  11. Now, place the fillets into a skillet and put into the oven
  12. Bake for 15 minutes
  13. Remove salmon from the oven and add to your salads
  14. I love when the salmon skin sticks to the pan and I get to enjoy the crispy fat of it.  My dog used to love salmon skins, and now I totally understand why!
  15. Enjoy!