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Salmon Kale Salad

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2 people
Calories: 721 kcal
Course: Salad
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.