This salad not only satisfies your palate but also your skincare! Both kale and fennel are rich in Vitamin C, an antioxidant that produces collagen to help your skin look younger, brighter, and healthier. Dig in and enjoy the multiple benefits of your next meal.


  • 1 tablespoon olive oil
  • 4 6-ounce Atlantic salmon fillets
  • 1 bunch organic lacinato kale
  • 1/2 cup pomegranate seeds
  • 1/2 Washington apple, thinly sliced
  • 1/4 cup shaved fennel
  • 1 tablespoon honey
  • 1/8 cup white wine vinegar
  • 1/4 cup olive oil
  • Juice of half a lemon
  • Maldon sea salt
  • Freshly cracked black pepper


Preheat oven to 400 degrees. Heat a large cast iron or oven-safe skillet over medium-high heat with 1 tablespoon olive oil.

Arrange kale in serving bowls. Scatter fennel and apple slices across the top, followed by pomegranate seeds.

Season with salt and pepper. Season salmon filets with salt and pepper.

Once skillet is hot, place filets skin-side-up for 3-4 minutes, until a crust begins to form.

Then, transfer skillet to oven for 6-10 minutes based on thickness of filets. While salmon cooks, in a small bowl, whisk olive oil, honey, vinegar, lemon, and some more salt and pepper to taste.

Serve in a small dish alongside the salad to pour once guests are seated. Top salads with salmon and vinaigrette. Serve warm.

Serves 4.

Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at