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 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 7
Place the kale, broccolini and garlic on a sheet pan lined with foil. Drizzle with
Olive Oil (15 mL)
and season with
Salt (2 g)
and
Ground Black Pepper (as needed)
. 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 9
Sprinkle the lemon zest and
Crushed Red Pepper Flakes (as needed)
over the salmon and vegetables.
Step 10
Divide the vegetables between two plates. Top each portion with a salmon fillet.
