Miso & Honey-Mustard Dressed Salmon Salad

a) Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. 

b) When the potatoes have 10-15 mins remaining in the oven, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

a) When the potatoes have 10-12 mins remaining, pop the kale onto the baking tray with the potatoes.

b) Drizzle with oil and season with salt and pepper, then return the tray to the middle shelf until the kale is crispy, 10-12 mins.

a) While everything roasts, combine in a small bowl the miso, mustard, honey, olive oil for the dressing and the water (see pantry for both amounts). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

a) Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.

b) When the potatoes and kale are roasted, pop them into a large bowl with half the dressing and half the sesame seeds.

c) Toss to coat the potatoes and kale in the dressing.