Salmon with Kale & Walnut Salad


4 (6-oz.) skin-on sustainable salmon fillets

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

3 tablespoons extra-virgin olive oil, divided

2 tablespoons red wine vinegar

1 teaspoon ground turmeric

1 teaspoon Dijon mustard

1 teaspoon honey

2 Slices of Bacon

6 ounces baby kale (about 6 cups)

1 (15-oz.) can unsalted cannellini beans, drained and rinsed

¼ cup chopped Snack Primal Natural Walnuts, toasted



Pat fillets dry with paper towels; sprinkle flesh side with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook fillets, skin side down, 3 minutes. Reduce heat to medium; cook 2 minutes. Turn fillets; cook to desired degree of doneness, 1 to 2 minutes.

Whisk together vinegar, turmeric, mustard, honey, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. Add kale and beans; toss.

Divide evenly, serves 4. 

Top each serving with 1 salmon fillet and 1 tablespoon walnuts.