Kale & Salmon Caesar Salad

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  8 oz Pasta, Farfalle (Bow Tie), White, Dry
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  6 oz Kale
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  14 oz Salmon
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  2 Egg, Whole, Large(88g)
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.5 cup Caesar dressing

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the farfalle and cook for 8–10 minutes over medium-high heat, stirring occasionally, until al dente. Drain in a colander and set aside.
2. 2While the pasta cooks, roughly chop the kale into bite-sized pieces, discarding large stem sections. Place the chopped kale in a large mixing bowl.
3. 3Pat the salmon dry with paper towels. Heat a skillet over medium-high heat for 1 minute, then place the salmon skin-side down and cook for 4–5 minutes until the skin is golden and crispy, then flip and cook for 3–4 minutes until the flesh is opaque and flakes easily with a fork (internal temperature reaches 145°F). Remove to a plate, let cool slightly, then break into bite-sized chunks, discarding any skin and bones.
4. 4Place the large eggs in a small pot, cover with cold water, and bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath, then peel and dice the cooled eggs.
5. 5Add the hot drained pasta to the kale and toss for 1–2 minutes to gently wilt the kale with residual heat.
6. 6Add the salmon chunks, diced hard-boiled eggs, and grated Parmesan to the pasta-kale mixture. Drizzle with Caesar dressing and toss until everything is evenly coated.
7. 7Divide evenly into 4 airtight containers while still warm, seal, and refrigerate for up to 3 days.