Salmon Kale Salad

Ingredients

• 1 medium (about 280 g; 10 oz)russet potato (or 280 g Yukon Gold potato)
• 225 g (8 oz)fresh green beans
• 1 tablespoonolive oil
• ½ teaspoon, plus a pinch for the salmonsea salt
• ¼ teaspoongarlic powder
• 225 g (8 oz; 2 fillets)salmon
• 28 g (1 oz)Parmesan, freshly grated
• 115 g (4 oz)kale, stems removed and roughly chopped
• 1sweet apple, such as Honeycrisp, Gala or Fuji, thinly sliced
• 2 tablespoons (30 ml; 1 oz)olive oil
• 2 tablespoons (30 ml; 1 oz)tahini
• 3 tablespoons (45 ml; 1½ oz)apple cider vinegar
• 1 teaspoonDijon mustard
• 2 teaspoonscold water

Instructions

1. 1

   Prepare the vegetables

   Heat the oven to 200°C (400°F). Cut the potato into 1.3 cm (½-inch) slices. Trim the green beans and cut them into 5 cm (2-inch) pieces. Toss the potato and beans in a large bowl with the olive oil, salt and garlic powder, then spread them in a single layer on a baking sheet.

2. 2

   Roast the vegetables

   Roast the potatoes and beans for 15 minutes, until the beans start to blister. Take the beans off the baking sheet and set them aside, then turn the potatoes over.

3. 3

   Top the salmon

   Pat the salmon dry and season it with a small pinch of salt. Cover the top with freshly grated Parmesan, then place the fillets on the baking sheet with the potatoes.

4. 4

   Cook until tender

   Roast the salmon and potatoes for about 10 minutes, until the fish is opaque and tender and the potatoes are cooked through. As a guide, salmon takes about 10 minutes per 2.5 cm (1 inch) of thickness; thin fillets may cook sooner and thick ones may need longer. If one component is ready first, remove it from the tray and let the other continue cooking.

5. 5

   Make the dressing

   While the salmon and potatoes roast, massage the kale for a minute or two until it softens. Whisk together the dressing ingredients and toss the kale with about a quarter of the dressing. Thinly slice the apple.

6. 6

   Assemble the salad

   When the salmon and potatoes are cooked, flake the salmon with a fork. Arrange the green beans, potatoes, apple and salmon over the kale, then drizzle with the remaining dressing or serve it on the side.

What is salmon kale salad?

This American-style autumn salad combines hearty greens and roasted vegetables with salmon, apple and a creamy, tangy dressing. It draws on the familiar harvest-salad mix of seasonal produce, with fish making it a substantial main course.

Roasting the potatoes and beans while the salmon cooks builds warmth and savoury flavour, while crisp apple and softened kale keep the bowl fresh. Parmesan adds a salty, savoury topping to the salmon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 721 calories, 38g protein, 55g carbs, 41g fat.

The potatoes and apple provide most of the carbohydrates, while the salmon contributes much of the protein. Olive oil, tahini and salmon are the main sources of fat. For a more balanced plate, serve with extra kale or green beans alongside the portion.

Choosing the potatoes and beans

Potato: Russet is the stated choice, with Yukon Gold offered as an alternative. Cut it into even slices so the pieces roast at a similar pace.

Green beans: Trim and cut them into short sections before roasting. Removing them after 15 minutes helps prevent them from cooking for the full salmon-and-potato roasting time.

Getting the salmon right

Dry surface: Patting the fillets dry before adding the salt and Parmesan helps the topping sit on the fish rather than slide off.

Doneness: Look for opaque, tender flesh and adjust the cooking time to the thickness of the fillets. The recipe gives about 10 minutes per inch as a guide, so check thin pieces early.

Softening the kale

Massage: Work the chopped leaves by hand for a minute or two until they soften. This makes the kale easier to eat raw in the salad.

Dress lightly: Toss the leaves with about a quarter of the tahini dressing before assembling. That gives the kale flavour while leaving enough dressing to drizzle over the finished bowl.

Balancing the dressing

Tahini: It gives the dressing its creamy, nutty base, while olive oil adds richness.

Apple cider vinegar and Dijon: The vinegar brings acidity and the mustard adds savoury sharpness. Whisk in the cold water with the other dressing ingredients as directed.

Serving the salad

Arrange the roasted vegetables and sliced apple over the dressed kale, then flake the salmon on top so the Parmesan remains part of each serving. Add the remaining dressing at the table if you prefer to control how much goes on each plate.

The warm potatoes and salmon contrast with the crisp apple and fresh greens, so serve once the hot components come out of the oven.

Recipe notes & tips

• Cut the potato into evenly sized slices so they cook at a similar rate.
• Keep the green beans in a single layer on the baking sheet to help them blister.
• Check the salmon early if the fillets are thin, as they may finish before the potatoes.
• Massage the kale until it softens rather than leaving it untouched and firm.
• Add the remaining dressing gradually, tasting as you go.
• Choose a sweet, crisp apple such as Honeycrisp, Gala or Fuji.

Variations

• Use Yukon Gold: Swap in Yukon Gold potato as suggested for a different potato texture.
• Change the apple: Choose another sweet apple that stays crisp when sliced.
• Serve dressing on the side: Let each person drizzle on the amount they prefer.
• Add extra greens: Increase the kale or green beans for more vegetables in each bowl.

Common mistakes to avoid

• Crowded vegetables: Spread the potatoes and beans in a single layer so they roast rather than steam.
• Uneven potato slices: Cut them to a similar thickness so they finish cooking together.
• Overcooked green beans: Remove them after the first 15 minutes, as directed.
• Ignoring salmon thickness: Check thin fillets early and give thicker pieces more time if needed.
• Skipping the kale massage: Work the leaves for a minute or two so they soften before serving.

How to store

Store leftover salad and dressing in separate airtight containers in the fridge and use within 2 days. Reheat the salmon and potatoes gently until warmed through, then add the cold kale and apple; the kale and apple are best fresh.

Frequently asked questions