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Salmon + Kale Salad with Creamy Tahini Dressing

Servings: 6

Ingredients

  • 4, 6 ounce wild salmon fillets
  • juice of 2 fresh lemons or limes
  • 2 Tbsps olive oil or avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 8 cups torn fresh kale leaves stems removed, and massaged
  • 2 cups grape tomatoes halved
  • 1 Tbsp sesame seeds

Creamy tahini dressing:

  • 1/3 cup tahini paste
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground white pepper
  • 2 Tbsps cold water or as needed

Instructions

  • Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
  • Pat dry your fish fillets using a paper towel, then place them on the prepared baking sheet.
  • Whisk lemon juice, olive oil, salt and pepper together in a small mixing bowl.
  • Next, generously rub this mixture all over your salmon fillets.
  • Bake for 15-18 minutes, just until flaky. Once done, remove from the oven and set aside to cool, then flake it into larger bite size pieces using a fork.
  • Meanwhile, in a small bowl, whisk well all your tahini dressing ingredients. Add a bit of water as necessary to reach your desired dressing consistency.
  • To assemble the salad, place the kale and tomatoes in a large bowl.
  • Top with fish pieces, and drizzle with the creamy dressing.
  • Sprinkle with sesame seeds, toss and serve.
  • Enjoy!