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American Family Children's Hospital

Salmon Salad

Serves 4



  • 1 pound salmon filets
  • 6 cups spring mix greens
  • 3 cups kale, thinly sliced
  • ½ cup walnuts
  • 1 cup blackberries
  • 1½ tablespoon fig vinegar (or substitute your favorite vinegar)
  • 4 tablespoon canola oil
  • Salt and pepper


  1. Combine vinegar, canola oil and salt and pepper (to taste). Whisk until emulsified. Grill or bake the salmon at 350° for 10 minutes, then chill. Combine rest of ingredients in a bowl. Toss with vinaigrette. Place salmon on top of salad greens and serve. 


Nutritional Information


Per serving

Calories: 443

Total fat: 34 g

Saturated fat: 4 g

Sodium: 93 mg

Carbohydrates: 10 g

Fiber: 5 g

Protein: 25 g