Go Back
+ servings
Roasted Salmon Kale Salad recipe with Tahini Dressing / Running in a Skirt

Salmon Kale Salad recipe with Tahini Dressing

A festive salmon and kale salad recipe with tahini dressing, pomegranate seeds, sliced avocado and toasted pine nuts.
Prep Time 20 mins
Course Main Course, Salad
Cuisine American
Servings 2 people
Calories 280 kcal

Ingredients
  

For the Salmon

  • 2 pieces Salmon
  • 2 teaspoons Olive Oil
  • 1 Lemon
  • Salt and Pepper to Taste

For the Salad

  • 4 cups Kale, stems removed and chopped
  • 1/2 Avocado, sliced
  • 2 tablespoons Pomegranate Seeds
  • 2 tablespoons Pine Nuts, toasted
  • 1 recipe Tahini Lemon Dressing ***

Instructions
 

  • Preheat the oven to 400 degrees
  • Cut the lemon in half and cut two thin circles out of the middle.  Squeeze the remaining lemon over the fish.
  • Drizzle the fish with the olive oil and season both sides with salt and pepper.  Top each piece of fish with one of the lemon slices.
  • Cook for 8-12 minutes until the fish flakes.  Time will depend greatly on how thick the fish is.
  • Massage the kale and coat with the dressing.  Use your hands to make it more tender.  
  • Divide the salad in two bowls and top with the salad with the avocado slices, pomegranate seeds and pine nuts.
  • When the fish is done, place it on top of the salad.  Finish with an extra drizzle of dressing, if desired!

Notes

*** Get my recipe for my Healthy Lemon Tahini Dressing HERE

Nutrition

Calories: 280kcalCarbohydrates: 25gProtein: 9gFat: 20gSaturated Fat: 2gCholesterol: 1mgSodium: 60mgPotassium: 1071mgFiber: 6gSugar: 4gVitamin A: 13460IUVitamin C: 196mgCalcium: 221mgIron: 3mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!