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.
1medium Russet potato (~10oz)Or use 10oz Yukon gold potato
8ouncesfresh green beans
1tablespoonolive oil
½teaspoonsea salt, plus a pinch of salt for the salmon
¼teaspoongarlic powder
8ouncessalmon (2 fillets)
1ounceParmesan, freshly grated
4ounceskale, destemmed + roughly chopped
1apple, thinly slicedUse a sweet apple, such as Honeycrisp, Gala, or Fuji
Tahini Dressing:
2tablespoonsolive oil (1 oz)
2tablespoonstahini (1 oz)
3tablespoonsapple cider vinegar (1 ½ oz)
1teaspoonDijon mustard
2teaspoonscold 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.
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.