This Lemon Tahini Salmon Salad is a super simple and tasty weeknight meal that is Whole30 and paleo!

Lemon Tahini Salmon Salad

  • Author: Kelsey
  • Yield: 4 servings 1x


  • ¼ cup Tahini
  • 4 tablespoons lemon juice
  • 3 tablespoons avocado oil (or olive oil)
  • 1 tablespoon water
  • 4 Salmon Filets
  • 2 bunches of kale
  • Salt & pepper


  • Make the tahini dressing by combining tahini, lemon juice, oil and water together in a bowl using a fork.
  • Preheat oven to 375 degrees. Place foil on a baking sheet and spray cooking oil spray.
  • Place Salmon filets on foil and sprinkle with salt and pepper then bake in oven for 10 minutes.
  • While Salmon bakes, rinse Kale and pull leaves from stems off of two bunches.
  • Break leaves apart into small pieces.
  • Drizzle 6 tablespoons of dressing over kale and massage throughout for 1 minute until dressing coats all leaves and bundle reduces slightly in size.
  • Divide up salad into 4 bowls. Place salmon on top of salad and drizzle with remaining dressing.
  • Enjoy!