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.
Total Time
30min
4.7
7 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
1
bunch
Tuscan Kale
•
1 3/4
cups
Broccolini
•
1
Lemon
•
2
Salmon Fillets
•
1
clove
Garlic
•
1/2
cup
Teriyaki Sauce
•
1/4
tsp
Crushed Red Pepper Flakes
•
1
Tbsp
Olive Oil
•
1/4
tsp
Salt
•
1/4
tsp
Ground Black Pepper
Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
Pat dry Salmon Fillets (2) with paper towels.
3.
Place the salmon fillets in a baking dish and pour Teriyaki Sauce (1/2 cup) over the top and turn the fish until evenly coated. Cover with plastic wrap and place in the fridge until ready to use.
4.
Zest the Lemon (1) and thinly slice the Garlic (1 clove); set aside.
5.
Cut the leaves off the Tuscan Kale (1 bunch) stems and discard stems. Cut the leaves into 2 inch pieces; set aside.
6.
Trim the ends off the Broccolini (1 3/4 cups) and discard. Cut into 2-inch pieces; set aside.
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.
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.
9.
Sprinkle the lemon zest and Crushed Red Pepper Flakes (1/4 tsp) over the salmon and vegetables.
10.
Divide the vegetables between two plates. Top each portion with a salmon fillet.
Nutrition Per Serving
CALORIES
438
FAT
15.6 g
PROTEIN
28.0 g
CARBS
51.0 g
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