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.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat 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. 2Roast 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. 3Pat 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. 4Cook 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. 5While 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. 6When 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.)