- 4, 4–6 ounce fresh, wild-caught salmon filets
- Olive oil cooking spray
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 lemon
- 12 cups organic baby kale or organic kale mixture, chopped with stems removed
- 1 tbs. olive oil
- 1/4 cup chopped toasted almonds
- 2-ounce chunk Parmesan cheese
- 1 cup unsalted cashews
- 6 tbs. water
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup plain, whole-milk yogurt
- 3 tbs. olive oil
- 1 clove garlic, minced
- 2 tsp. lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- Salt and pepper to taste
Prep the cashews for use in the dressing. Place the cashews in a small mixing bowl and cover completely with water. Soak overnight, or at least 8 hours, until the cashews are soft and plump. Drain the water.
Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Pat the salmon filets dry with paper towels. Place on the baking sheet (skin side down, if applicable) and spray with olive oil cooking spray. Sprinkle with salt and pepper. Squeeze the juice from the lemon half on top of the filets. Bake for 12 to 15 minutes or until the fish flakes easily with a fork. Remove the skin, if applicable.
Finish making the Lightened-Up Caesar Dressing. Combine the cashews with the remaining ingredients in a blender or food processor and blend for one to two minutes until very smooth and creamy.
Place the chopped kale in a large mixing bowl. Drizzle with olive oil, using your hands to massage the oil into the kale and soften the leaves. Drizzle the kale lightly with some of the dressing and toss to coat evenly.
Spoon the kale into four bowls. Top each bowl with a salmon filet and some of the chopped almonds. Shave Parmesan on top and serve immediately. Toss any remaining dressing or store in the refrigerator for later use.
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