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.
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!
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.
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.)
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.
Can I Skip the Cheese?
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!
Salmon Kale Salad
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
- 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
- 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 an extremely 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.)