A mid-priced seafood that 11% heavier than the average seafood meal and ranks in the 24th percentile for protein.
Value4/5
Protein2/5
Lightness2/5
Ease5/5
👍 Best for
✓ Busy weeknights✓ Seafood lovers
✋ Skip if
✕ You're chasing high protein✕ You're cutting calories
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein16% · 33g
Carbs14% · 30g
Fat70% · 66g
7g
Fiber
520mg
Sodium
3.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
24th pctl
More protein than 24% of 1,474 meals
Protein density
3.9g /100cal
Leaner than 23% of meals
vs Seafood average
11% heavier
This840
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✓ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Sodium Smart✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Carrot
Kale
Lemon
Fig Jam
Apple
Mayonnaise
Dijon Mustard
Garlic Powder
Hot Sauce
Sliced Almonds
Salmon
Salt
Olive Oil
Black Pepper
Cooking Oil
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Remove and discard any large stems from kale; chop leaves into bite-size pieces. Quarter lemon.
2
Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
3
In a large bowl, combine kale, a drizzle of oil (large drizzle for 4 servings), and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
4
Pat chicken* dry with paper towels and season all over with garlic powder, salt, and pepper.Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (TIP: Lower heat if chicken browns too quickly.) Transfer to a cutting board to rest.Swap in salmon* for chicken. Cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.
5
While chicken cooks, in a medium bowl, whisk together mayonnaise, jam, mustard, hot sauce, juice from half the lemon (juice from whole lemon for 4 servings), and 3 TBSP olive oil (6 TBSP for 4). (TIP: If you like things less spicy, use half the hot sauce.) Taste and season with salt and pepper. Thinly slice half the apple (whole apple for 4).
6
Slice chicken crosswise.Add ¾ of the dressing to bowl with kale; toss to coat. Add roasted carrots, sliced apple, and half the almonds. Toss to combine; taste and season with salt and pepper if desired.Divide salad between bowls; top with chicken. Drizzle remaining dressing over chicken and garnish with remaining almonds. Serve.Skip slicing salmon.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Remove and discard any large stems from kale; chop leaves into bite-size pieces. Quarter lemon.
2
Step 2
Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
3
Step 3
In a large bowl, combine kale, a drizzle of oil (large drizzle for 4 servings), and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
4
Step 4
Pat chicken* dry with paper towels and season all over with garlic powder, salt, and pepper.Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (TIP: Lower heat if chicken browns too quickly.) Transfer to a cutting board to rest.Swap in salmon* for chicken. Cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.
5
Step 5
While chicken cooks, in a medium bowl, whisk together mayonnaise, jam, mustard, hot sauce, juice from half the lemon (juice from whole lemon for 4 servings), and 3 TBSP olive oil (6 TBSP for 4). (TIP: If you like things less spicy, use half the hot sauce.) Taste and season with salt and pepper. Thinly slice half the apple (whole apple for 4).
6
Step 6
Slice chicken crosswise.Add ¾ of the dressing to bowl with kale; toss to coat. Add roasted carrots, sliced apple, and half the almonds. Toss to combine; taste and season with salt and pepper if desired.Divide salad between bowls; top with chicken. Drizzle remaining dressing over chicken and garnish with remaining almonds. Serve.Skip slicing salmon.
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puts Garlicky Salmon with Kale Salad with HelloFresh's Garlicky Salmon with Kale Salad: 840 calories, 33g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 840 calories per serving and 33 g of protein, the numbers fit most balanced eating frameworks without adjustment.
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
840Calories
33gProtein
30gCarbs
66gFat
7gFiber
520mgSodium
Daily calorie contribution42% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Strict calorie restriction
Vegans
Frequently asked questions
How many calories are in Garlicky Salmon with Kale Salad?
Garlicky Salmon with Kale Salad contains 840 calories and 33 g of protein per serving, portioned as HelloFresh's Garlicky Salmon with Kale Salad: 840 calories, 33g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Garlicky Salmon with Kale Salad?
Garlicky Salmon with Kale Salad is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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