Roasted Salmon and Kale Salad with Honey Dijon Dressing

This hearty salad is anything but ordinary. Tender kale is tossed with roasted Brussels sprouts and sweet potato, crunchy apple slices, chewy dried cranberries and a creamy honey Dijon dressing. Topped with crispy Parmesan frico and served alongside garlic ciabatta, it’s a satisfying meal that feels both wholesome and indulgent.

Pan-seared salmon adds protein and richness, making this salad a complete dinner. The combination of textures and flavors-from the crisp frico to the tender salmon-will have you coming back for more.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.5 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Trim Brussels sprouts; halve or quarter lengthwise depending on size. Peel and dice sweet potato into ½-inch pieces. Peel and mince or grate garlic. Halve ciabatta lengthwise. Remove and discard any large stems from kale; chop into bite-size pieces. Halve and core apple; thinly slice one half (whole apple for 4 servings).
2. In a large bowl, toss Brussels sprouts and sweet potato with a large drizzle of oil, Fry Seasoning, salt and pepper. Spread out across a baking sheet. (Keep bowl handy for Step 5.) Roast on top rack until veggies are browned and tender, 20-25 minutes. Let cool at least 5 minutes.
3. Once veggies are almost done, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in garlic to taste, then brush onto cut sides of ciabatta. Season with salt and pepper. Place ciabatta, cut sides up, on one side of a second baking sheet.
4. Lightly oil opposite side of sheet from ciabatta; evenly sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on sheet. Toast on middle rack until ciabatta and frico are golden brown and crisp, 6-8 minutes. TIP: Check often to make sure the cheese doesn’t burn. Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate. Pat salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon (skin sides down); cook until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest.
5. Meanwhile, place kale in bowl used for veggies. Add a drizzle of olive oil; lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. Add sliced apple, cranberries and ¾ of the roasted veggies (save the rest for serving) to bowl; toss with honey Dijon dressing to taste. Season with salt and pepper.
6. Halve garlic ciabatta on a diagonal. Break frico into bite-size pieces. Divide salad between plates or shallow bowls. Garnish with remaining roasted veggies and frico. Serve with garlic ciabatta on the side. Serve salmon atop salad.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with trout or arctic char. Adjust cooking time as needed.

How do I store leftovers?

Store salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon and veggies before serving.

Can I make this salad vegetarian?

Absolutely! Omit the salmon and add extra roasted veggies or a plant-based protein like chickpeas.