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Teriyaki Salmon with Broccolini and Kale

10 INGREDIENTS • 10 STEPS • 30MINS

Teriyaki Salmon with Broccolini and Kale

Recipe

4.7

7 ratings
This meal comes together fast and features delicate salmon with a sweet and savory glaze, good-for-you broccolini and healthy, tasty kale, all roasted at the same time in the oven. A touch of heat from chili flakes and a sprinkling of lemon zest really bring this dish to life.
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This meal comes together fast and features delicate salmon with a sweet and savory glaze, good-for-you broccolini and healthy, tasty kale, all roasted at the same time in the oven. A touch of heat from chili flakes and a sprinkling of lemon zest really bring this dish to life.
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

30MINS

Total Time

$5.14

Cost Per Serving

Ingredients

Servings
2
us / metric
Tuscan Kale
1 bunch
Tuscan Kale
Broccolini
225 g
Broccolini
Lemon
1
Lemon
Salmon Fillet
2
Salmon Fillets
Garlic
1 clove
Garlic
Teriyaki Sauce
120 mL
Teriyaki Sauce
Used Soy Vay Veri Veri Teriyaki Sauce
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Olive Oil
1 Tbsp
Olive Oil
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
438
Fat
15.6 g
Protein
28.0 g
Carbs
51.0 g
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Pat dry Salmon Fillets (2) with paper towels.
step 3
Place the salmon fillets in a baking dish and pour Teriyaki Sauce (120 mL) over the top and turn the fish until evenly coated. Cover with plastic wrap and place in the fridge until ready to use.
step 3 Place the salmon fillets in a baking dish and pour Teriyaki Sauce (120 mL) over the top and turn the fish until evenly coated. Cover with plastic wrap and place in the fridge until ready to use.
step 4
Zest the Lemon (1) and thinly slice the Garlic (1 clove); set aside.
step 5
Cut the leaves off the Tuscan Kale (1 bunch) stems and discard stems. Cut the leaves into 2 inch pieces; set aside.
step 6
Trim the ends off the Broccolini (225 g) and discard. Cut into 2-inch pieces; set aside.
step 6 Trim the ends off the Broccolini (225 g) and discard. Cut into 2-inch pieces; set aside.
step 7
Place the kale, broccolini and garlic on a sheet pan lined with foil. Drizzle with Olive Oil (1 Tbsp) and season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Toss to thoroughly combine.
step 7 Place the kale, broccolini and garlic on a sheet pan lined with foil. Drizzle with Olive Oil (1 Tbsp) and season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Toss to thoroughly combine.
step 8
Nestle the salmon fillets between the kale and broccolini (discard the remaining marinade) and roast in the oven for 8 to 10 minutes, or until the vegetables are tender and the salmon is cooked through.
step 8 Nestle the salmon fillets between the kale and broccolini (discard the remaining marinade) and roast in the oven for 8 to 10 minutes, or until the vegetables are tender and the salmon is cooked through.
step 9
Sprinkle the lemon zest and Crushed Red Pepper Flakes (1/4 tsp) over the salmon and vegetables.
step 10
Divide the vegetables between two plates. Top each portion with a salmon fillet.
step 10 Divide the vegetables between two plates. Top each portion with a salmon fillet.

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