The following content may contain affiliate links. When you click and shop the links, I receive a commission.
About This Recipe:
Experience the vibrant flavors of the season with this effortless and nutritious weeknight meal, featuring ingredients harvested straight from my garden. For the salad, I start by removing the stems from a bunch of kale and roughly chopping the leaves. Combined with cooked quinoa and halved cherry tomatoes, this kale salad forms a delightful base.
To dress the salad, using an immersion blender, I combine an egg with minced anchovy fillets, garlic, white wine vinegar, Dijon mustard, and extra virgin olive oil. A pinch of salt, pepper, and a touch of nutritional yeast bring the dressing to life, perfectly coating the kale and quinoa mixture.
For the main course, I place salmon fillets on a baking sheet, drizzle them with olive oil, and season with salt and pepper. After baking them in a preheated oven for 12-15 minutes, the salmon becomes tender and flakes easily with a fork. As the salmon cooks, I steam whole artichokes until their outer leaves soften, making them easily removable. Once slightly cooled, these artichokes can be served whole or halved, with the option of using the homemade dressing as a dipping sauce.
To serve, divide the kale salad onto plates, toss it with the dressing, and top with a baked salmon fillet. Accompany the dish with the steamed artichokes and additional dressing if desired. Enjoy the simplicity and freshness of these garden-inspired flavors in a meal that comes together effortlessly, making it an ideal choice for a satisfying weeknight dinner. Embrace the taste of the season on your plate tonight.
Watch Me Make This Recipe:
@carmeninthegarden Artichoke season is almost over 😭 but tomatoes are on the horizon. A kale “caesar” salad with salmon and steamed artichokes. #garden #gardentok #cooking ♬ original sound – Carmen in the Garden
Learn More About Growing the Ingredients in This Recipe:
Shop The Recipe:
How To Make This Recipe:Print
Fresh from the garden, a delightful weeknight meal awaits: Kale salad with baked salmon and steamed artichokes. Simple, nutritious, and bursting with flavor!
For the salad:
- 1 bunch kale, stems removed and roughly chopped
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
For the anchovy dressing:
- 3–4 anchovy fillets, minced
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- 2 tablespoons nutritional yeast
For the salmon:
- 2 salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
For the steamed artichokes:
- 2 whole artichokes
- Water for steaming
- Preheat the oven to 375°F (190°C).
- Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil over the salmon, then season with salt and pepper to taste.
- Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork and is cooked to your desired level of doneness. Remove from the oven and let it cool slightly.
- In a large mixing bowl, combine the sliced kale, cooked quinoa, cherry tomatoes, chopped parsley, and chopped red onion.
- In a separate small bowl, whisk together the minced anchovies, minced garlic, lemon juice, Dijon mustard, and olive oil until well combined. Season with salt and pepper to taste.
- Pour the anchovy dressing over the kale salad mixture and toss well to ensure the dressing coats all the ingredients evenly.
- Prepare the steamed artichokes by trimming the stems and removing any tough outer leaves. Place the artichokes in a steamer basket or a large pot with a steamer insert. Add water to the pot, cover, and steam the artichokes for about 25-35 minutes, or until the outer leaves can be easily pulled off.
- While the artichokes are steaming, prepare the “caesar” dressing. In a tall container or a jar, combine the egg yolk, minced garlic, Dijon mustard, olive oil, lemon juice, salt, pepper and anchovies. Place an immersion blender in the container, ensuring that the blades reach the bottom. Blend on high speed while slowly lifting the blender until the dressing emulsifies and thickens. Adjust the seasonings to taste. Lightly stir in the nutritional yeast.
- Once the artichokes are steamed, remove them from the pot and let them cool slightly. Serve them whole or cut in half, and provide the homemade dressing as a dipping sauce.
- To serve, divide the salad onto plates and toss with dressing. Place a baked salmon fillet on top of each salad portion.
- Serve the salmon and salad alongside the steamed artichokes and leftover dressing.