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!