1 pound Salmon fillet

½ cup Plain yogurt

¼ cup Mayonnaise

2 tbsp Lemon juice

2 tbsp grated Parmesan cheese

1 tbsp finely chopped fresh Parsley

1 tbsp snipped fresh Chives

2 tsp Soy sauce

1 clove medium garlic, minced

¼ tsp 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

Step 1

Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.

Step 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.

Step 3

Meanwhile, whisk yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, soy sauce, garlic and pepper in a small bowl.

Step 4

Combine kale, broccoli, cabbage, carrots and sunflower seeds in a large bowl.

Step 5

Add 3/4 cup of the dressing and toss to coat.

Step 6

Divide the salad among 4 dinner plates and top each with a piece of salmon and about 1 tablespoon of the remaining dressing.

Note: this recipe comes from eatingwell