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Baked Salmon Kale Salad with Tahini Dressing in a white bowl.

Salmon Kale Salad recipe with Tahini Dressing

This Baked Salmon Kale Salad with Tahini Dressing is made up of flaky baked Alaskan salmon served over a bed of sweet kale and finished with a homemade tahini dressing.
Prep Time 20 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine American
Servings 2 people
Calories 280 kcal


For the Salmon

For the Salad

  • 4 cups Kale, stems removed and chopped
  • ½ Avocado, sliced
  • 2 tablespoons Pomegranate Seeds
  • 2 tablespoons Pine Nuts, toasted
  • 1 recipe Tahini Lemon Dressing ***


  • 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 between two bowls and top 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!


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


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