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    Home » Seafood » Salmon

    Salmon Kale Salad

    Published: Oct 10, 2020 · Modified: Oct 24, 2023 · 2 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    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.

    Salmon kale salad with tahini dressing

    Kale is back, baby!

    Last spring, as people around the world took shelter in their homes and felt generally unsettled and uneasy, I made kale my comfort food.

    Yes, that's right. While everyone around me was stress baking, I was unapologetically making bowls and bowls of baked kale chips and air fried kale chips.

    I have no regrets.

    When spring turned into summer, I got busy with my garden and forgot all about my BFF kale. Also kale was out of season, so there's that.

    But now fall is here. Kale is back in season and I am excited!

    If you follow along with my Instagram stories, you'll see kale in all the things!

    Kale is perfect in soup, like this white bean and kale soup or this vegetable gnocchi soup.

    It's also a delicious veggie side dish. I like this braised kale with apple cider vinegar and this slow-cooker kale.

    And it's probably no surprise that kale makes an amazing salad base. After all, it is a leafy green veggie.

    My favorite kale salads include some sweet flavors to help balance any bitter notes from the kale. We love this kale apple salad, delicata squash salad on kale, mushroom kale salad, and of course, this salmon kale salad.

    Looking for more fall salads? Try these: haricot vert salad, broccoli raisin salad, spinach mandarin orange salad, brussels sprouts + persimmon salad, and shaved brussels sprout salad.

    What Kind of Salmon Should I Use?

    There are lots of different types of salmon, and this recipe will work perfectly with any of them.

    That said, since we're baking the salmon on a sheet pan with other veggies and trying to time it so that they're all ready at once, it's easiest if you're using salmon that's about an inch thick. (Sockeye or coho are often around this size.)

    If you're using thinner fillets, you'll need to follow the directions in the recipe card to adjust the recipe timing slightly. (Pink salmon and keta salmon are often a little thinner.)

    If your salmon is extra-thick, like if you're using King salmon (or some farmed salmon), you'll want to cook the salmon a little longer. Check the recipe card for timing adjustments.

    Want more seafood salad ideas? Try making salmon strawberry salad, salmon Caesar salad, mackerel salad, Greek salad with sardines, mackerel niçoise, seared tuna nicoise, crab Louie salad, halibut salad with bourbon dressing, and king crab salad.

    Can I Use Canned Salmon Instead on This Kale Salad?

    You can! But you don't need to cook canned salmon.

    Instead, cook the veggies and add the canned salmon at room temperature.

    This recipe adds Parmesan to the fish before cooking, so if you're using canned fish, simply add the Parmesan to the salad instead.

    If you've got more canned salmon to use, try making salmon patties, salmon quiche, and salmon burgers!

    Can I Skip the Cheese?

    Absolutely.

    I've made this salad with and without the cheese, and both versions are delicious.

    I also like the salmon with Dijon mustard smeared on top (instead of Parmesan).

    Also, it's a little extra work, but this salad is also tasty served with baked mustard salmon instead of the Parmesan salmon.

    What is Tahini?

    Tahini is a sesame seed paste.

    Look for it with the nut butters, or you can also buy tahini online.

    How to Make Salmon Kale Salad

    Start by tossing fresh green beans and potato slices in oil, salt and garlic powder.

    Add them to a baking sheet in a single layer, and cook until the green beans begin to blister (about 15 minutes).

    Add Potatoes + Green Beans to Baking Sheet
    Add Potatoes + Green Beans to Baking Sheet
    Roast Until Green Beans Begin to Blister
    Roast Until Green Beans Begin to Blister

    Remove the green beans from the tray and flip the potatoes.

    Top your salmon with some Parmesan and add it to the baking sheet.

    Roast for about 10 more minutes, or until the potatoes are golden and the salmon is tender.

    Add Salmon + Parmesan
    Add Salmon + Parmesan
    Roast Until Salmon is Tender
    Roast Until Salmon is Tender

    While the veggies and salmon cook, massage the kale. In other words, rub it with your hands until it's soft.

    Massage Kale Until Tender
    Massage Kale Until Tender

    Next, drizzle a little of the tahini dressing onto the kale.

    Toss it together.

    Toss Kale with Tahini Dressing
    Toss Kale with Tahini Dressing

    When the salmon and potatoes are done cooking, thinly slice an apple and flake the salmon apart with a fork.

    Arrange the salmon, potatoes, green beans and apple slices onto the kale, and then drizzle the rest of the tahini dressing over everything. And then it's time to dig in!

    Assemble the Salmon Kale Salad
    Salmon kale salad with tahini dressing
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    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.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Total Time35 minutes mins
    Course: Salad
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 721kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    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

    • 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.
      Add Potatoes + Green Beans to Baking Sheet
    • 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.
      Roast Until Green Beans Begin to Blister
    • 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.
      Add Salmon + Parmesan
    • 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.
      Roast Until Salmon is Tender
    • 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.
      Toss Kale with Tahini Dressing
    • 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.)
      Assemble the Salmon Kale Salad

    Notes

    Make it dairy-free:  If desired, skip the Parmesan.  Optionally, smear Dijon mustard on the salmon before cooking.

    Nutrition

    Calories: 721kcal (36%) | Carbohydrates: 55g (18%) | Protein: 38g (76%) | Fat: 41g (63%) | Saturated Fat: 8g (50%) | Cholesterol: 72mg (24%) | Sodium: 930mg (40%) | Potassium: 1831mg (52%) | Fiber: 8g (33%) | Sugar: 14g (16%) | Vitamin A: 6652IU (133%) | Vitamin C: 95mg (115%) | Calcium: 353mg (35%) | Iron: 5mg (28%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 2 votes (2 ratings without comment)

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    Comments

    1. Jane Richards says

      October 11, 2020 at 8:30 am

      I saw your blog on the Sitka Salmon site and your recipes look interesting. I tried to print the vegetable gnocchi soup recipe using the Print Recipe button but it didn’t work with several tries. I did screen shots instead. I’m looking forward to trying it.

      Reply
      • Sarah Trenalone says

        October 11, 2020 at 7:30 pm

        Thanks Jane! I hope you enjoy 🙂
        I can't seem to replicate the print button issue, but it does open in a new window, so maybe you have pop-ups blocked? I hope you can figure it out 🙂

        Reply
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