by | Jul 8, 2024

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Wild caught salmon & kale/cabbage salad

A simple, light, & delicious dinner (to help align with circadian rhythms & optimize weight and sleep)

Course Main Course, Salad
Cuisine American, Mediterranean
Keyword egg-free, gluten-free, herbs, kale, low-carb, phytonutrients, salad
Total Time 20 minutes
Servings 4 people
Author Brooke Radermacher


  • 4 filets wild-caught salmon
  • 1-2 Tblsp avocado oil
  • coarse sea salt, Himalayan to taste
  • 1-2 lemons to drizzle on salmon
  • 1/2 head green cabbage
  • 6 stalks kale, organic
  • 3-4 green onions
  • cilantro or other herbs of choice
  • other veggies desired – red/yellow/orange bell pepper, cherry tomatoes, shredded carrot organic
  • 1/2 cup extra virgin olive oil 1st cold pressed
  • 2 Tblsp lemon juice preferred from fresh lemons
  • 3 Tblsp red wine vinegar
  • 2 tsp dijon mustard
  • raw honey to drizzle
  • salt & pepper to taste for salad
  • nuts, dried cranberries (unsweetened), or sheep's feta optional 'add ins' for salad


  1. For the salmon:

    preheat oven to 500 degrees

  2. heat a cast iron skillet over medium-high heat on the stovetop with a touch of avocado oil & sprinkle of coarse sea salt

  3. once the pan is heated, add the salmon filets (flesh side down/skin side up), and cook for ~4 minutes

  4. flip the salmon over (skin side down) & turn the burner off

  5. transfer the salmon, in your cast iron pan, to the pre-heated oven & turn the oven OFF

  6. cook the salmon in the oven (temperature OFF) for ~10 minutes; ideal to cook ~10 minutes per inch thickness

  7. once salmon is done, drizzle with fresh lemon juice & fresh or dried herbs of choice (parsley, dill, basil, sage, tarragon, thyme, rosemary, cilantro, & fennel go well with salmon)

  8. For the kale/cabbage salad:

    working in batches, put the green cabbage & kale stalks into a food processor to chop them up into fine pieces (if you don't have a processor, you can do this by hand)

  9. add 3-4 chopped green onions & herbs of choice to the mix (cilantro is my favorite, but any herb works great – parsley, dill, and mint combine well with kale)

  10. dice up any additional veggies you like to mix into the salad (I used red pepper)

  11. For the salad dressing:

    mix the 1/2 C olive oil, 2 Tblsp fresh lemon juice, 3 Tblsp red wine vinegar, 2 tsp dijon mustard, drizzle of raw honey, salt & pepper into a bowl

  12. toss the veggies/herbs with the salad dressing & finish with optional 'add ins' like chopped nuts or seeds, unsweetened dried cranberries, and/or sheep's feta cheese crumbles

Recipe Notes

Simple, light, and delicious!

It’s easier if you prep the salad ahead of time. I like to chop the kale and cabbage, as well as make the salad dressing, ahead of time. So when it comes time to prepare dinner, I just have to chop up any other veggies I’d like for the salad and add in my mix-ins.

Dinner is done in 20 minutes!

**BTW – the photo is my meal on a lunch-size plate.  To best align with circadian rhythms, best to have a smaller dinner so plating it on a smaller plate makes it feel bigger and oftentimes results in us slowing the pace of our eating.

Want to learn more first? Book a free call with Cindi

Cindi Lockhart


Meet Cindi

Integrative & Functional Nutrition Certified Practitioner

I truly believe we need not fall victim to our family’s genetics. Rather, we have the choice and power to direct the destiny of our health and weight, based on the way we eat, move and live our life. I’m here to help you navigate that journey.

Seeing and hearing the results from my clients is what brings me to work every day. There’s nothing better than a client telling me they no longer suffer from the symptoms that plagued them for years and that their healthy journey was so easy and enjoyable.