Blackberry Arugula Salmon Salad
Blackberry arugula salmon salad with seasoned salmon, kale, walnuts, cherry tomatoes, blackberries, Parmesan, and a tangy blackberry vinaigrette!
Looking for a fresh and flavorful meal? This Blackberry Arugula Salmon Salad has you covered. We’re seasoning a juicy 2-pound salmon filet with aromatic garlic, smoky smoked paprika, earthy thyme, and a dash of cayenne pepper for a subtle kick. Toss in some vibrant massaged kale coated with olive oil and salt, along with fresh arugula, crunchy walnuts, sweet cherry tomatoes, and juicy blackberries. To elevate the dish, top it all off with delicate shavings of Parmesan cheese and a homemade blackberry vinaigrette. This salad is a perfect blend of textures and flavors, making it a satisfying, healthy dish that’s easy to whip up!
What You Need to Make This Delicious Salmon Salad
- Fresh Salmon – Use high-quality salmon for the best flavor.
- Seasonings: garlic powder, smoked paprika, thyme, cayenne pepper, salt, and pepper.
- Kale and Arugula – For a nutrient-rich base.
- Walnuts – Adds a delightful crunch.
- Cherry Tomatoes – For a burst of sweetness.
- Fresh Blackberries – To enhance the fruity flavor.
- Fresh Shaved Parmesan – For a rich, cheesy finish.
- Blackberry Vinaigrette Dressing – A tangy, sweet dressing to tie everything together.
Recipe Substitutions And Notes
- If you’re out of walnuts, slivered almonds make a great substitute, adding a similar crunch while providing a different flavor profile.
Frequently Asked Questions
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Blackberry Arugula Salmon Salad
Ingredients
- 2 lb salmon filet
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper (optional for a slight kick)
- 4 cups kale (chopped)
- 1 tsp extra-virgin olive oil
- ½ tsp salt
- 4 cups arugula
- ½ cup walnuts
- 1 cup cherry tomatoes (sliced in half)
- 2 oz parmesan shavings
- ½ cup fresh blackberries
- 1 recipe blackberry vinaigrette
Instructions
- Massage 4 cups kale with 1 tsp extra-virgin olive oil and ½ tsp salt.
- Make Blackberry Vinaigrette dressing and set aside.
- Preheat your grill to medium-high heat, around 400-450°F. If using a gas grill, make sure the grates are cleaned and lightly oiled to prevent sticking. For a charcoal grill, wait until the coals are white-hot before grilling.
- Combine 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp black pepper, 1/2 tsp salt and 1/4 tsp cayenne pepper and sprinkle over the salmon. Let it rest for 15 minutes before grilling.
- Place the salmon fillets skin-side down (if the skin is on) directly onto the preheated grill. Grill the salmon for 4-6 minutes per side, depending on the thickness of the fillets. You can tell it's time to flip when the flesh becomes opaque about halfway up the side of the fillet, and the skin is crisp. Use a wide spatula to carefully flip the salmon and grill the other side for about 3-5 minutes, or until the internal temperature reaches 130°F for medium-rare (or 145°F for fully cooked). The salmon should be opaque and flaky but still juicy in the center. A fork should easily separate the flesh.
- Remove the salmon from the grill and let it rest for a couple of minutes before serving.
- While salmon is resting, slice 1 cup cherry tomatoes if you haven't already done so. Shave 2 oz parmesan shavings and chop your ½ cup walnuts if they are not chopped already.
- Remove the skin from the salmon, then slice it into 1-2 inch pieces, ideal for salads.
- Assemble your salad by adding arugula, tomatoes, parmesan, walnuts and fresh blackberries. Serve drizzled with blackberry vinaigrette.