Mediterranean Fish Salad with Cajun Grilled Salmon and Kale
This vibrant salad features Cajun-spiced grilled salmon served on a bed of massaged kale, avocado, cherry tomatoes, and cucumbers, finished with a zesty lemon-garlic dressing. It’s healthy, protein-packed, and bursting with flavor.
⏱ Time
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25 minutes
Ingredients
For the Cajun Salmon
2 salmon fillets (about 6 oz / 170g each, skin-on)
1 tbsp olive oil
2 tsp Cajun seasoning
1/2 tsp smoked paprika (optional, for extra smokiness)
Salt & pepper, to taste
Lemon wedges, for serving
For the Kale Salad
4 cups kale, stems removed & chopped
1 tbsp olive oil
Juice of 1/2 lemon
Pinch of salt (for massaging kale)
1 avocado, sliced
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 small red onion, thinly sliced
1/4 cup feta cheese (or goat cheese), crumbled
2 tbsp roasted pumpkin seeds or walnuts (optional, for crunch)
Lemon-Garlic Dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (optional)
1 small garlic clove, minced
Salt & pepper, to taste
Instructions
1. Prepare salmon:
Pat salmon dry. Rub with olive oil, Cajun seasoning, smoked paprika, salt, and pepper.
Preheat grill or skillet over medium-high heat. Cook salmon 4–5 minutes per side until golden and flaky. Squeeze lemon juice over top.
2. Massage kale:
In a large bowl, drizzle kale with olive oil, lemon juice, and a pinch of salt. Massage with your hands for 1–2 minutes until softened and dark green.
3. Make the dressing:
In a small jar or bowl, whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper until smooth.
4. Assemble the salad:
Add avocado, tomatoes, cucumber, onion, feta, and seeds to the massaged kale. Toss with dressing.
5. Serve:
Plate salad and top with Cajun grilled salmon. Garnish with extra lemon wedges.
Serving Suggestions
Serve with warm pita bread or garlic flatbread.
Add quinoa or brown rice if you want a heartier bowl.
Pair with a light tzatziki or yogurt dip on the side for cooling balance.
Notes & Tips
If kale is too strong for you, swap with baby spinach or arugula.
Use homemade Cajun seasoning (paprika, garlic powder, onion powder, oregano, thyme, cayenne) if you don’t have store-bought.
Grill salmon skin-side down first for crispier skin.
❓ Frequently asked questions FAQ
Q: Can I make this ahead?
Yes — prepare the salad base and dressing ahead. Grill salmon fresh before serving.
Q: Can I use another fish?
Yes — trout, cod, or even shrimp work great with Cajun spices.
Q: Can I make it less spicy?
Use less Cajun seasoning and balance with extra honey in the dressing.
Nutrition information
Calories: 480
Protein: 36g
Fat: 30g
Carbs: 16g
Fiber: 5g
Sodium: 520mg