Ingredients:

• 1 pound (450 grams) salmon fillet
• ½ cup low-fat plain yogurt
• ¼ cup mayonnaise
• 2 tablespoons lemon juice
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon snipped fresh chives
• 2 teaspoons reduced-sodium tamari or soy sauce
• 1 medium clove garlic, minced
• ¼ teaspoon ground pepper
• 8 cups chopped curly kale
• 2 cups chopped broccoli
• 2 cups chopped red cabbage
• 2 cups finely diced carrots
• ½ cup sunflower seeds, toasted

Method:

1. Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
2. Place salmon on the prepared baking sheet, skin-side down. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.
3. Meanwhile, whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic and pepper in a small bowl.
4. Combine kale, broccoli, cabbage, carrots and sunflower seeds in a large bowl. Add 3/4 cup of the dressing and toss to coat. Divide the salad among 4 dinner plates and top each with a piece of salmon and about 1 tablespoon of the remaining dressing.

This recipe was sourced from Eating Well