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Salmon kale salad with tahini dressing
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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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Salad
Cuisine: American
Diet: Gluten Free
Servings: 2 people
Calories: 721kcal


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


  • 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


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


Calories: 721kcal | Carbohydrates: 55g | Protein: 38g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 930mg | Potassium: 1831mg | Fiber: 8g | Sugar: 14g | Vitamin A: 6652IU | Vitamin C: 95mg | Calcium: 353mg | Iron: 5mg