Almond Crusted Salmon Kale Salad - this salad hits the spot with delicious honey mustard dressing, pomegranate seeds, chopped almonds and parmesan cheese.

The HERO of this dish is almond crusted salmon with parmesan almond breading and yummy SEASONING flavor. Perfect holiday salad to serve for Christmas or Thanksgiving. It's one of the Best Salmon and Kale Salad Recipes.

Recipe Notes

You can clean and prepare pomegranate seeds ahead of time, and store it in the airtight container inside the fridge.
Making salad dressing and almond parmesan mixture ahead, will save you extra time during dinner time.

How to Make Kale Salad

In a large salad plate, add 1 bunch of kale, ½ cup of red onion, 1 cup of pomegranate seeds and ½ cup of chopped almonds.

Using a small mixing bowl, combine ⅓ cup of extra virgin olive oil, 2 tablespoons of apple cider, 1 tablespoon of dijon mustard, 1 tablespoon of honey, salt and pepper to taste. Give it a really good whisk.

Pour salad dressing over the kale salad, mix and enjoy with almond crusted salmon.

How to Make Almond Crusted Salmon

To make almond mixture, in a mixing bowl add ⅓ cup of finely ground almonds, ⅓ cup of parmesan cheese, 1 tablespoon of dried basil, 1 teaspoon of garlic powder, salt and pepper to taste. Give it a good mix.

Next, whisk 1 egg in a different bowl, season with salt and pepper.

How to Cook Salmon in the Skillet

After, heat 2 tablespoons of olive oil over medium heat, in non-stick skillet. While oil is heating, dredge salmon slices into egg mixture...

...then almond mixture, then place it into the skillet.

Cook for 3-5 minutes.

Flip salmon on the other side and cook for another 3-4 minutes, or until salmon is cooked thru. Cooking time depends on the thickness of the salmon slices.