Avril Supermarché Santé

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Greens and salmon bowl

Preparation time: 20 minutes

Cooking time: 15 minutes

Servings: 2


  • 10 kale leaves
  • 30 greens beans, stems removed
  • 1 fennel bulb, thinly sliced
  • 1 diced avocado
  • 300 g fresh salmon
  • Salt and pepper to taste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • ½ teaspoon minced garlic
  • 1 teaspoon fresh thyme



For salmon:

  1. Place salmon in pyrex plate
  2. Add salt and pepper
  3. Brush with Dijon mustard and olive oil. Add minced garlic and fresh thyme.
  4. Bake in oven at 350 F for 15 minutes. 
  5. Once cooked, crumble salmon apart and set aside

For greens:

  1. Remove stems from kale and chop leaves.
  2. In a salad bowl, massage kale so it becomes tender and add dressing.
  3. Add greens beans and fennel; mix well.
  4. Transfer kale salad to separate bowls.
  5. Add avocado and salmon crumble on top.


To make a vegetarian version of this dish, simply switch out salmon for grilled tempeh.

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