Zesty Salmon & Italian Kale Side Salad

Serves 4 | Finish in 30 minutes
Italian seasoning, paprika and cayenne blended into a rub gives salmon a unique, spicy flavor that is cooled to the palate by the rich, creamy OPA! Greek Dressing served as a topping. The side kale salad pairs perfectly with the piquant fish dish.



1 ½ Tbsp. Litehouse® Instantly Fresh Italian Herb Blend  
1 tsp. cracked black pepper
2 Tbsp. paprika
½ Tbsp. sea salt
2 Tbsp. butter
1 Tbsp. extra virgin olive oil for frying
4 (6 oz.) portions skinless and boneless salmon filets

OPA by Litehouse™ Blue Cheese Greek Yogurt Dressing

Italian Kale Salad:
6 leaves kale
Freshly squeezed juice from one lemon (2 teaspoons)
½ tsp. sea salt
1 chopped tomato
1 ½ Tbsp. pine nuts
1 ½ Tbsp. Litehouse® Instantly Fresh Italian Herb Blend
Dash ground black pepper to taste



Preheat oven to 400 degrees.
In a small bowl mix the Litehouse® Italian Herb Blend, black pepper, paprika, salt and cayenne. Season each salmon filet with the rub mixture.
Heat a large oven-proof skillet on the stovetop and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side, until the fish is nicely browned. Transfer the whole pan to the oven and cook for another 4 to 6 minutes.

Serve Litehouse OPA by Litehouse™ Blue Cheese dressing for the topping. 

Italian Kale Salad:
Fold 2 kale leaves lengthwise and roll tightly. Slice crosswise into thin strips. Repeat with remaining 4 leaves in groups of 2. Chop the kale strips to make sure they aren’t too long and put them in a medium-sized bowl. Add the lemon juice, oil and salt to the kale and toss well. Use your hands or the back of a large spoon to soften the kale while working the dressing into the kale. Add the tomato and pine nuts and toss. Season with Litehouse® Italian Herb Blend and black pepper (if desired)

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