Salmon Kale Salad
User Reviews
5.0
6 reviews
Excellent
Salmon Kale Salad
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This salmon kale salad is a fall harvest salad made with fresh kale, apples, Parmesan salmon, roasted potatoes and green beans, and an easy tahini dressing.
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Ingredients
Delicata Squash Salad:
- 1 medium Russet potato (~10oz) Or use 10oz Yukon gold potato
- 8 ounces fresh green beans
- 1 tablespoon olive oil
- ½ teaspoon sea salt, plus a pinch of salt for the salmon
- ¼ teaspoon garlic powder
- 8 ounces salmon (2 fillets)
- 1 ounce Parmesan, freshly grated
- 4 ounces kale, destemmed + roughly chopped
- 1 apple, thinly sliced Use a sweet apple, such as Honeycrisp, Gala, or Fuji
Tahini Dressing:
- 2 tablespoons olive oil (1 oz)
- 2 tablespoons tahini (1 oz)
- 3 tablespoons apple cider vinegar (1 ½ oz)
- 1 teaspoon Dijon mustard
- 2 teaspoons cold water
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Instructions
- Preheat oven to 400°F.Slice the potato into ½" slices.Trim the ends from the green beans, and then cut beans into 2" sections.Add the potatoes and beans to a large bowl and toss with olive oil, salt, and garlic.Place the squash and sweet potato on a baking sheet in a single layer.
- Roast the potatoes and beans for 15 minutes, until the beans begin to blister. Remove the green beans from the baking sheet and set aside. Flip the potatoes.
- Pat the salmon dry. Sprinkle with a small pinch of salt, and then top with freshly grated Parmesan.Add the salmon to the baking sheet with the potatoes.
- Cook the salmon and potatoes for about 10 minutes, or until the salmon is opaque and tender and the potatoes are cooked through.Tip: The salmon should cook for about 10 minutes per 1-inch thickness. If your fillet is very thin, it will cook more quickly and a very thick fillet will take longer. If needed, remove either the salmon or potatoes from the pan and allow the other to finish cooking.
- While the fish and potatoes roast, massage the kale for a minute or two until it softens.Whisk together all the tahini dressing ingredients together, and then toss the kale in about ¼ of the dressing.Thinly slice the apple.
- When the fish and potatoes are done cooking, flake the salmon apart with a fork.Arrange the green beans, potatoes, apple slices, and salmon on the kale, and drizzle the remaining dressing on top. (Alternatively, serve the remaining dressing on the side.)
Notes
- Make it dairy-free: If desired, skip the Parmesan. Optionally, smear Dijon mustard on the salmon before cooking.
Nutrition Information
Show Details
Calories
721kcal
(36%)
Carbohydrates
55g
(18%)
Protein
38g
(76%)
Fat
41g
(63%)
Saturated Fat
8g
(40%)
Cholesterol
72mg
(24%)
Sodium
930mg
(39%)
Potassium
1831mg
(52%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
6652IU
(133%)
Vitamin C
95mg
(106%)
Calcium
353mg
(35%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Calories | 721kcal | 36% |
| Carbohydrates | 55g | 18% |
| Protein | 38g | 76% |
| Fat | 41g | 63% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 72mg | 24% |
| Sodium | 930mg | 39% |
| Potassium | 1831mg | 39% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 6652IU | 133% |
| Vitamin C | 95mg | 106% |
| Calcium | 353mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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