A dressing with salty depth and light citrus notes is brushed over mild Coho salmon and tossed with greens to make this hearty salad.

Miso Salmon and Roasted Vegetable Salad

Preheat oven to 425 degrees. Line a large rimmed baking pan with foil; spray with nonstick spray.

Combine sweet potato cubes and radishes in a large bowl. Drizzle with 1 Tbsp. olive oil; sprinkle with ¼ tsp. salt. Toss to coat. Transfer to prepared baking pan. Roast for 10 to 12 minutes or until crisp-tender.

Meanwhile, for dressing, whisk together 4 Tbsp. olive oil, miso paste, rice vinegar, orange juice, gingerroot and sesame oil in a small bowl; set aside. 

Place kale in a medium bowl. Drizzle with remaining 1 Tbsp. olive oil; sprinkle with remaining ¼ tsp. salt. Gently massage kale with fingertips until kale is dark green and tender; set aside.

Push roasted vegetables toward the edges of the baking pan. Place salmon, skin side down, in center of the pan. Brush salmon with ½ cup dressing. Roast for 7 to 9 minutes or until salmon flakes easily with a fork (145 degrees) and vegetables are fork-tender. 

Remove and discard skin from salmon; flake salmon into 1-1/2-in. pieces. Arrange kale and roasted vegetables on a serving platter. Top with salmon and orange segments. Drizzle with remaining dressing. Garnish with sesame seeds, if desired. 