Salmon Kale Caesar Salad with Quinoa

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Jump to RecipeSalad topped with salmon, tomatoes, and avocado.

This superfood salmon salad makes a great lunch or dinner. This recipe has a homemade dressing, tomatoes, and avocado to elevate the flavor of the salad.

How to Make a Salmon Kale Caesar Salad?

There are a few steps to creating this salad, but it all comes together fairly quickly.

  1. Cook the quinoa
  2. Bake the salmon (or use canned salmon)
  3. Make the dressing (or use pre-made caesar dressing)
  4. Assemble the salad
Two bowls of salmon salad.

Can you use canned salmon?

Yes, You can easily swap out cooked canned salmon. Instead of baking fillets, use 2-6oz cans of cooked salmon.

Can you store leftovers?

Yes, you can store this is you have extra. If you can I would store the dressing in a separate container so it doesn’t make the salad too soggy. Store the salad in an airtight container in the fridge and enjoy within 1-2 days.

Can you use romaine lettuce instead?

Absolutely, typical caesar salad recipes use romaine lettuce instead of kale. You can do the same here if you prefer. You can even do a mixture of kale and romaine.

How to prep a Kale Caesar Salad

There are a few things you can do to prepare this salad beforehand. Here is what you can make in advance.

  • Dressing: Mix the dressing and store in a jar in the fridge until ready to use. It should store for up to 5 days.
  • Quinoa: Make the quinoa in advance and store in an airtight container in the fridge for up to 5 days.
  • Kale: Buy pre-washed and chopped kale or wash and chop it beforehand. Store it in the fridge until ready to use.

What Type of Salmon Should You Buy

Try to always buy wild-caught salmon if you can. Wild-caught salmon is often considered better than farmed salmon for several reasons:

  1. Nutritional Value: Wild-caught salmon generally has a higher nutritional value than farmed salmon. Wild salmon feeds on a natural diet of smaller fish, which provides them with high levels of Omega-3 fatty acids, vitamin D, and other essential nutrients. Farmed salmon, on the other hand, may be fed a diet of grains, corn, or soy, which does not provide the same nutritional benefits.
  2. Health Risks: Farmed salmon can be exposed to a higher risk of disease due to the close quarters in which they are raised. Antibiotics and other chemicals are sometimes used to prevent and treat disease in farmed salmon, which can be harmful to human health.
  3. Environmental Impact: The environmental impact of farmed salmon is a concern, as large quantities of fish waste and uneaten food can pollute surrounding waterways. In contrast, wild-caught salmon is sustainably harvested from natural habitats, with minimal impact on the environment.
  4. Taste: Many people believe that wild-caught salmon has a richer and more complex flavor than farmed salmon.

Overall, both wild-caught and farmed salmon can be healthy and nutritious, but if you can find it, try to go with wild-caught salmon.

I can usually find it in the freezer section of the grocery store. You can also buy it online at places like Sea to Table. They have wild salmon and other sustainable caught seafood. Plus, you can get $15 off your first order when you sign up to their email list.

Other Salads You Might Like

Simple Kale Salad

Healthy Greek Salad with Quinoa and Chickpeas

Salmon Kale Caesar Salad with Quinoa

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  • 1/2 cup plain greek yogurt
  • 1 garlic clove, minced
  • 1 1/2 tbsp lemon juice (about 1/2 lemon)
  • 1 tsp Worcestershire sauce
  • 1 tsp of dijon or stone ground mustard
  • 1/2 tsp salt
  • 1/4 cup parmesan, finely grated
  • black pepper


  • 1/4 cup dried quinoa, rinsed and drained
  • 2 - 6oz salmon fillets
  • 1 tsp olive oil
  • 1 bunch of kale (about 4 cups), chopped
  • 1 avocado, sliced
  • 1 cup of cherry tomatoes, halved
  • 2 tbsp sunflower seeds or pepitas


  1. Preheat oven to 400° F.
  2. While the oven is heating, start the quinoa. Add 1/4 cup of quinoa to a pot with 1/2 cup of water. Bring to a boil and then simmer, covered, for 12-15 minutes.
  3. Line a baking sheet with foil and place the salmon fillets skin side down on the pan. Brush with olive oil and season with salt and pepper. Bake for 8-10 minutes.
  4. Make the dressing. Add everything to a bowl and whisk together.
  5. In a large bowl, add chopped kale and the dressing (start with half the dressing and add more as needed). Toss well so the kale is evenly coated. Let the kale sit in the dressing for 10 minutes to let it soften the kale leaves.
  6. Add the salmon, quinoa, tomatoes, and avocado to the salad. Top with pepitas or sunflower seeds and serve!


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