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–+ servings
Salmon Kale Salad

Energizing Salmon Kale Salad for a Nutritious Fall Feast

This Salmon Kale Salad combines tender salmon, roasted potatoes, and kale for a vibrant and nutritious fall dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Salads
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Russet Potato Substitute with Yukon Gold for a creamier texture.
  • 8 ounces Salmon Any type of salmon works great.
  • 4 ounces Kale Spinach or Swiss chard are excellent alternatives.
  • 1 medium Apple Opt for Honeycrisp or Fuji for the best flavor.
  • 2 cups Fresh Green Beans Asparagus can be used instead.
For the Dressing
  • 2 tablespoons Tahini Mix with yogurt for a flavor variation.
  • 3 tablespoons Apple Cider Vinegar Lemon juice can be substituted.
  • 1 teaspoon Dijon Mustard Replace with yellow mustard if a milder taste is preferred.
  • 2 teaspoons Cold Water Adjust dressing consistency as needed.
  • to taste Olive Oil Avocado oil works perfectly as a substitute.
Seasoning
  • 1 teaspoon Sea Salt Adjust to your taste.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be swapped in.
  • 1 ounce Parmesan Cheese Omit for a dairy-free option or use nutritional yeast.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Small bowl
  • Fork

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Slice the russet potato into ½-inch thick rounds and trim the green beans into 2-inch pieces. Toss with olive oil, sea salt, and garlic powder in a large mixing bowl.
  3. Spread the seasoned potatoes and green beans on a baking sheet and roast for about 15 minutes until the vegetables are slightly golden.
  4. Place the salmon fillet on top of the roasted vegetables, season with sea salt and Parmesan cheese, and roast for another 10 minutes until cooked through.
  5. Massage the kale leaves in a large bowl with your hands until soft and vibrant green.
  6. Whisk together tahini, apple cider vinegar, Dijon mustard, and cold water until smooth. Adjust thickness as necessary.
  7. Assemble the salad with massaged kale, roasted potatoes, green beans, flaked salmon, and apple slices on a serving platter.
  8. Drizzle the tahini dressing over the salad and toss gently to combine.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This salad is best enjoyed immediately for optimal texture. Use leftovers wisely and store components separately.

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