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Super-Green Salmon Pesto Salad with Baby Kale, Arugula, and Peas

Serves 4.


    Super-Green Salmon Pesto Salad with Baby Kale, Arugula, and Peas

    The most prominent colour of the farmers’ market throughout the year is undoubtedly green. Baby kale is a softer-tasting option than “adult” kale and can be enjoyed by kids and adults alike. This unique green is the kind of golden treasure vegetable you can find when visiting the farmers’ market.


    Kid-friendly kitchen jobs: Making the pesto, mixing the dressing, and tossing the salad.

    Kid-friendly food swaps:  Use boneless, skinless chicken breasts instead of salmon, and romaine lettuce instead of peppery arugula.

    Toss steamed or roasted new potatoes into this salad for a creamy contrast, or mix in cubes of toasted sourdough bread for homemade croutons.


    Super-Green Salmon Pesto Salad with Baby Kale, Arugula, and Peas


    • 2 - 4 oz (115 g) skinless wild salmon fillets
    • 1 Tbsp (15 mL) honey or maple syrup
    • 1 garlic clove, peeled
    • 2 cups (500 mL) packed fresh parsley
    • 2 Tbsp (30 mL) sunflower seeds or hemp seeds
    • 1/4 tsp (1 mL) sea salt
    • 1/8 tsp (0.5 mL) ground black pepper
    • 1/4 cup (60 mL) extra-virgin olive oil
    • 3 Tbsp (45 mL) lemon juice, divided
    • 2 cups (500 mL) packed baby kale or stemmed torn regular kale
    • 2 cups (500 mL) packed arugula
    • 1 cup (250 mL) shelled, fresh or frozen, defrosted peas, or cooked chickpeas


    Per serving:

    • calories382
    • protein18g
    • fat28g
      • saturated fat5g
      • trans fat0g
    • carbohydrates19g
      • sugars7g
      • fibre5g
    • sodium243mg



    Preheat oven to 400 F (200 C).


    Line large baking sheet with parchment paper. Add salmon and brush with honey or syrup. Roast for 10 to 15 minutes, until salmon is opaque in the centre and flakes easily with fork.


    For pesto, pulse garlic in food processor until finely chopped. Add parsley, seeds, salt, and pepper. Pulse until finely chopped. Add oil and 1 Tbsp (15 mL) lemon juice, and blend until smooth and creamy. Set aside 2 Tbsp (30 mL) pesto to garnish. To remaining pesto, add remaining 2 Tbsp (30 mL) lemon juice and blend until combined.


    In large bowl, toss kale, arugula, and peas with pesto (keeping reserved pesto for topping salmon when serving). Scoop salad into bowls and top with salmon. Drizzle salmon with reserved pesto. Serve.



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