The tanginess from the lemon, combined with the hearty texture of the kale, and the fattiness of the salmon and parmesan combo yield an incredibly fast, and delicious meal easy to make for your keto meal prep. This recipe packs ease and also a strong punch of flavor.
About This Recipe
The kale lemon-parm combination is inspired by my time working at a high-performance training center in Phoenix called EXOS. We used to make this salad as a side and it would sell out constantly!
What is crazy about this recipe is the simplicity behind the item. The basics of it is finely sliced kale, dressed with a lemon dressing and some parmesan cheese. Add a pinch of salt for flavor, mix and massage the salad dressing into the kale and you have a delicious and healthy keto-friendly base for your meal, or a simple side salad you can use throughout your week.
On top of this, because kale is so hearty - unlike other leafy greens - you can dress the kale ahead of time and it won't wilt, making it beyond perfect for meal prep dishes!
The salmon is equally as simple - you can either use our Trifecta A La Carte Salmon for a quick meal prep solution or if you are cooking the salmon from scratch, there are a few unique set of tips and tricks to meal prep salmon well & quickly.
This recipe has 320 calories; 19g fat; 3g net carbs (4g carbs - 1g fiber), and a whooping 32g protein! Let's go!
Get Your Keto Macros!
Find out how this meal fits into your daily keto macros!
This naturally gluten-free recipe can be switched and combined with any other protein or combination of ingredients. Feel free to adjust as needed. Here are a few ideas:
- Substitute the salmon for diced grilled chicken or chorizo
- Add panko crumbs for an extra lager of gluten-free crunch
- Mix the dressed kale with a low-carb pasta
- Add umami notes with a few drops of tamari (gluten-free soy sauce) and nutritional yeast for extra protein and B-vitamins
- Add ¼ cup of berries for an extra sweet punch without risking your ketosis stage
Without further ado, let’s jump to the recipe.
How To Make A Lemon-Parm Kale Salad
Prep time: 15 minutes
Cook time: 0-15 minutes
- 4 - 4 oz Salmon fillets, baked to 145F or Trifecta Salmon
- 4 cups kale, stem removed, thinly sliced
- 4 tablespoons parmesan cheese, grated
- 4 tablespoons pistachios
- 4 tablespoons lemon juice
- 2 tablespoons olive oil
- Kosher salt and black pepper to taste
- Spray oil
- Knife and cutting board
- Mixing bowl
- Baking sheet
- Oven (optional)
- Measuring cups and tablespoons
Step One: Prepare your Salmon
If you are using Trifecta's A La Carte salmon, remove 4 filets from the Trifecta package and gently separate them. Set aside on a dish and keep cool until needed.
If you are cooking the salmon from raw, preheat the oven to 400F, line a baking sheet with foil, spray it with spray oil, and season both sides of the salmon with salt and pepper.
If you've purchased a whole salmon, I suggest baking it whole before portioning for a faster cooking and meal prep process. Otherwise, you can portion the salmon into 4-ounce portions by using a clean cutting board and knife and then transferring the 4-ounce filets to a sheet tray lined with a foil.
There's no perfect way of guessing what 4 ounces look like. It honestly comes with the practice of portioning raw proteins.
Cut the salmon and weigh each filet in a plastic wrap-lined digital scale for better accuracy (the plastic will help with faster clean up). If you are a bit over, square off the ends and use the scraps to complete any other filet that may be under the 4-ounce mark.
Season with salt and pepper if you haven't done so and bake for 12-15 minutes, or until the internal temperature marks 145F. Once cooked, cool down by carefully transferring filets to a plate and cooling in the fridge. Do not cool on the same baking sheet tray, as the hot bottom of the tray may cause your fridge surface to melt, or glass to break.
Step Two: Prepare the Kale and Dressing
If you have purchased whole kale, remove the kale leaves from the stem by scraping off the leaves with your hand. Kale stems are incredibly fibrous and make for an unpleasant eating experience (I never get why pre-cut kale has the stems). Once all leaves are pulled from the stems, cut thinly across or widthwise. Transfer kale to a large bowl.
Make your dressing by combining the olive oil and lemon juice in a separate bowl. Season with a pinch of salt and pepper, and whisk to combine. This is a super simple vinaigrette you can make ahead of time and keep in your fridge in a jar.
Step Three: Season, Portion, and Voila!
Season your kale with the lemon vinaigrette, and add the grated parmesan cheese.
Divide into four meal prep containers, each containing about 1 cup of seasoned kale. Add 1 tablespoon of pistachios per container. Once your salmon is cool, add the salmon on top of each container, and you're done! You have 4 super simple and highly delicious lunches ready for the week!
Storing and Serving
As mentioned above, you can dress the Store in the fridge for up to a five days. Check on the quality of the kale and salmon before eating, if you keep these in the fridge for longer than 5 days.
Too Busy? We Got You!
Want to get more out of your weekly meal prep efforts? Stick to your calorie goals and budget with our A la Carte Ingredients. Pre-cooked and ready to heat, these ingredients are organic, sustainably sourced, and minimally seasoned to maximize your meal prep.