| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons extra-virgin olive oil, divided use
- Four 8-ounce portions wild salmon, skin on, pin bones removed
- Kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard powder
- 1 large bunch Tuscan kale, (about 12 ounces) stemmed and torn into bite-size pieces
- 4 large garlic cloves, minced
- 1 teaspoon dried oregano
- Grated zest and juice from 1 large lime
- 1 teaspoon honey
Instructions
- Preheat oven to 400F. Set an oven rack in the lower-middle position.
- Prepare the salmon: Use 1 tablespoon of the olive oil to grease the bottom of a rimmed sheet pan. Place the salmon, skin side down, on a flat surface and season with salt. In a small bowl, mix together the cayenne pepper, paprika, garlic powder, and mustard and set aside. Sift an even layer of the spices over the salmon and arrange filets skin side down, on the baking sheet, with space between each.
- Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil and the garlic. Arrange it all around (but not covering) the fish on the pan. Sprinkle the oregano on top of the salmon.
- Cook the salmon: Place the pan in the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave in the oven an additional 5-8 minutes.) Remove the pan from the oven and sprinkle all of the lime zest and juice over the fish. Drizzle with honey. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 508 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 53 g |
| Cholesterol | 102 mg |
| Sodium | 774 mg |
Reviews
At 400° the kale crisped up quickly. Still delicious but I was expecting the kale to be tender. Maybe adjust the temperature next time.
The kale wasn’t bad but I did not like the salmon at all even though I followed the recipe exactly.
This one was really good. Definitely one of the more flavorful salmon recipes I’ve had. I honestly wouldn’t change anything.
This is a recipe I’m going to try again and pay strict attention to time. This time I will do 10 minutes for 6oz because my salmon was on the medium done side. Still tasty. I must not have used enough oil because my kale got pretty crispy and that compromised the taste. Still.. not a bad meal. This has great possibilities.
This was crazy easy and so good. I was looking for a recipe that would enable a me to use the kale from my garden and this was perfect. I will definitely be making it again!
This is a GREAT recipe. Healthy, quick and full of flavor. I had 6oz salmon fillets and 10 minutes cook time was perfect. I will definitely make this again. I could also see making this for a group using 2 sheet pans. I served it with some rice to round it out the meal. Family loved it.
Sooo, my husband usually does not like cayenne in anything; however, he absolutely loved this dish! I really think the lime and honey made it.
Easy, healthy and delicious. We ate it all. And don’t skip the honey. It sounded weird but worked perfect with the seasoning and lime.
So easy and so yummy. I will be making over and over again.
This is such an easy and delicious recipe. I will enjoy serving it to company as well as family! I followed the exact recipe and served it with a baked sweet potato. So yummy and healthy! Thank you for this recipe!