Sheet pan salads are the best because they not only come together on one sheet pan, but you also serve it on the sheet pan for minimal dishes. I love that you can really use any protein or veggie that you want to because it’s really all about the sauce/dressing and this one does not disappoint! Sweet, salty, umami-rich miso paste gets blended with hemp seeds for a creamy dreamy sauce. Lots of fresh ginger adds a spicy kick that will also boost your digestion. Double the sauce and freeze extra to have on hand for summer bowls and salads!
Ingredient Highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
Servings 4
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 1 sweet potato (10-12 oz), peeled, cut into bite-sized cubes (about 2 cups)*
- 4 cups worth chopped veggies (broccoli, zucchini, bell pepper, etc)
- 1 tbsp + 2 tsp olive oil, divided
- 1 tsp kosher salt, divided
- 4 (4-6 oz) wild salmon filets
- 1 bunch kale, thinly sliced, massaged (about 5-6 loosely packed cups)**
For the dressing:
- ½ cup water
- ¼ cup hulled hemp seeds
- ¼ cup mellow white miso paste
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 heaping tbsp grated ginger
Topping ideas:
- Thinly sliced scallions or chopped cilantro, sesame seeds, chopped avocado, sriracha.
- *Use regular potatoes or skip the sweet potato and replace with another veggie. I like it because it adds complex carbs for a heartier salad.
- **After you slice your kale, drizzle it with a touch of oil and sprinkle of salt right on your cutting board and give it a little massage to help soften the kale before adding it to the sheet pan.
- Note: ~ make this on the grill! Just grill your salmon and veggies (skip the potato and serve with toast or add a grain).
Instructions
- Preheat the oven to 450F. Line a baking sheet with parchment paper. Add the sweet potatoes and veggies and toss with 1 tbsp olive oil and ½ teaspoon salt. Bake for 15 minutes, then add the salmon and drizzle the remaining 2 teaspoons of oil and sprinkle the remaining ¼ teaspoon salt over top (rub around to coat). Bake for 10-15 more minutes or until the salmon is cooked through.
- Meanwhile, in a high-speed blender, add all of the dressing ingredients and blend on high until smooth.
- Transfer the salmon from the baking sheet to a plate. Add the kale to the baking sheet and toss with the veggies. Use your hands or a fork to flake the salmon (remove the skin). Scatter the salmon on top of the salad and drizzle everything generously with the dressing, saving a little bit to have on the side so people can drizzle a little bit more on after serving. Sprinkle herbs and sesame seeds over top (or any other toppings, if using).
Items you can prep ahead (optional)
- Peel and cube 1 sweet potato (about 2 cups)
- Chop 4 cups worth of veggies (broccoli, zucchini, bell pepper, etc…)
- Thinly slice and massage 1 bunch of kale (about 5-6 loosely packed cups)
- Grate 1 heaping tbsp ginger
- Make the dressing
Substitutions:
- To make vegetarian, substitute the salmon with tofu or tempeh slabs. I’d recommend baking it on a separate sheet pan (with oil and salt) to help it get crispier. Or you could top it with a couple of fried eggs!
- Sub the salmon with chicken thighs or tenders.
- Use regular potatoes or skip the sweet potato and replace with another veggie. I like to add potatoes because it adds complex carbs for a heartier salad.
- Use any mix of salad greens. If using more tender greens, let the salmon and veggies cool off before tossing it together so that it doesn’t wilt the tender lettuces.
- Or skip the greens and turn it into a grain bowl for a heartier meal.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Salmon: up to 2 days in the fridge
- Veggies/kale: up to 4 days in the fridge
- Dressing: up to 6 days in the fridge or freeze for up to 2 months
Leftovers + Repurposing:
- The salad can be eaten out of the fridge though I like it best closer to room temp or just a little warm – so pop it in the microwave for 10 seconds to take the chill off if you’d like. You can also warm up leftover salmon in the microwave.
- Turn this salad into a rice bowl.
- Use the sauce on salads or bowls.
leave your comments!