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Sheet Pan Salmon Kale Salad with Miso Ginger Dressing

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

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).

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

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).

Notes

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.