Salade de chou kale au saumon

Ingrédients

• 1 medium Russet potato (~10oz) (Or use 10oz Yukon gold potato)
• 8 ounces fresh green beans
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt, plus a pinch of salt for the salmon
• 1/4 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 1/2 oz)
• 1 teaspoon Dijon mustard
• 2 teaspoons cold water

Préparation

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.)