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.

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).

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.

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

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

Toss it together.

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!